This salad is hands down the best one we’ve had all summer. The corn was so sweet and the combination of flavors was just that good. We grilled 2 extra corn-on-the cobs on Saturday night because we knew we’d be making this salad on Sunday. From now on, we will always be grilling extra corn. Make it a day in advance, if you can, to let all the flavors marry.

Full recipe is at the end of this post.

Here’s how we made it.

Here’s what you’ll need. The basil and parsley we picked from our porch garden.

Remove the corn kernels from the cob carefully with a sharp knife.

Add all ingredients together.

Toss ingredients and refrigerate at least a few hours, or overnight. The flavors get better as they have time to marry.

Vibrant colors. Crunchy, sweet, tangy, summery – so good. This forkful is mine!

We served the corn salad in a martini glass to show off all the great colors.

Corn and Tomato Salad
Serves: 4 as a side dish
• 2 ears of corn, grilled
• 2 cups grape tomatoes, halved
• 1 red onion, diced
• 2 tablespoons slivered basil
• 2 tablespoons chopped parsley
• 3 tablespoons of your best EVOO
• 2 tablespoons seasoned rice vinegar
• Garlic salt to taste
• Pepper to taste
Cut corn off cobs with a sharp knife – carefully. Combine all ingredients and toss. Refrigerate for a few hours or overnight. When ready to serve, bring to room temperature. Enjoy!