Fresh summer corn has always signaled the best part of the season. Growing up, we eagerly awaited the arrival of sweet corn from New Jersey each July. There was something about those first ears of the season that made summer feel official.

This year brought an unexpected bonus. For the first time, our Bryn Clovis Farm CSA is growing sweet corn. According to farmer Ranney M, we’ll be enjoying fresh corn through the end of October. With six to twelve ears in each weekly share, I have a feeling there will be plenty of opportunities to get creative.

My first solution was this simple corn and tomato salad featuring several other CSA favorites. Sweet corn is paired with juicy grape and cherry tomatoes, thinly sliced sweet Red Long of Tropea onions (the purple bulb with long green tops—if you can’t find them, substitute a little red onion), and plenty of fresh basil from our garden. A touch of chopped mint might sound unexpected, but it adds a refreshing note that complements the sweetness of the corn beautifully.

The dressing couldn’t be easier: good olive oil, Champagne vinegar (white balsamic would also be delicious), and a pinch of Aleppo pepper for gentle warmth. Crumbled feta brings just the right amount of creamy, salty contrast.

I cooked the corn earlier in the day, cut the kernels from the cob, and let everything come to room temperature before assembling the salad. After tossing it together, let it sit for about 30 minutes so the flavors have time to mingle.

We served this over grilled chicken breasts, where it became both a salad and a fresh, flavorful topping. It would also be perfect alongside burgers, grilled fish, or as part of a summer picnic. With a season full of sweet corn ahead, this recipe is sure to become a regular on our table.

Summer Corn and Tomato Salad

Sweet corn summer salad

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Course Salad

Servings 4

Ingredients

6 ears of fresh corn shucked
1 cup cherry and/or grape tomatoes cut into quarters
2 tablespoons thinly sliced red onion
2 ounces feta cheese crumbled
10 fresh basil leaves cut chiffonade-style
3 fresh mint leaves cut chiffonade-style
1 tablespoon extra virgin olive oil
2 teaspoons Champagne vinegar
Sprinkle of Aleppo pepper
Kosher salt

Instructions

Bring a 6-quart pot full of water to a rolling boil. Add the corn and let the water return to a boil (uncovered). Cook the corn for 3 to 5 minutes (very fresh corn only needs 3 minutes). Remove from the pot and let cool. Use a knife to remove the corn from the cobs. Corn can be prepared up to 24 hours in advance. Refrigerate until ready to use.
In a medium bowl, combine the corn, tomatoes, red onion, feta, basil and mint. Stir to combine.
Add olive oil, vinegar, Aleppo pepper and salt (to taste) and stir.
The salad can be made a few hours in advance and refrigerated. Let sit at room temperature for 30 minutes before serving.