24 Jun Corn and Tomato Salad

Posted on The Baker’s Mann: Corn and Tomato Salad


  • 5 ears of corn, shucked
  • 1 small or 1/2 cup red onion, small-diced
  • 1 container cherry tomatoes, quartered
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh basil leaves, julienned, or dried basil flakes



Shuck the corn, wash and place in a large pot of water straight from the faucet (aka, room temperature).  Cook the corn until the water starts to boil.  Remove corn from the boiling water.  (If you like a grilled, smokey flavor, you could also place on the grill for a few minutes on each side to sear the corn).  When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Place the corn kernels in a large bowl and add the red onions and tomatoes.  In a separate small bowl, whisk the ingredients for the dressing: apple cider vinegar, olive oil, salt, pepper and basil.  Pour over the corn mixture, stir and enjoy cold or at room temperature.