Recipe: Corn, Tomato and Basil Salad

All three of these highly compatible ingredients will soon be hitting their summer peak of perfection. This simple recipe combines them in a fresh way for an appetizing change of pace salad.

This week’s recipe comes from our EcoLogic column, and was contributed to Jersey Fresh by Laurie Medeiros, Chester.


• 6 small ears of corn
• 2 tbsp olive oil
• 6 cloves garlic, peeled and minced
• 1/4 cup basil, thinly sliced
• 30 cherry tomatoes, cut in half
• 2 tsp wine or balsamic vinegar
• kosher salt and freshly ground black pepper to taste


Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor; do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. (For more recipes, go to

Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required not shown
Required not shown