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Fresh Corn & Cherry Tomato Salad


1 tablespoon champagne vinegar
½ teaspoon Dijon
2 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 ears fresh corn
¼ cup red onion, finely diced to same size as the clusters of corn kernels)
¼ cup cucumber, seeded, then diced to same size of onions
1 sweet purple pepper, diced to same size as onions
½ pint cherry tomatoes, halved or quartered
1 tablespoon parsley, chopped
2 tablespoons basil leaves, thinly sliced
1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced


  1. For dressing, in a small bowl whisk together vinegar, Dijon, oil, salt, and black pepper. Let dressing stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients.
  3. To serve, transfer salad to large serving bowl. Add the dressing and toss. Taste and season with salt and pepper if needed. Serve immediately.