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Raw Corn Salad with Tomatoes & Herbs

We love corn boiled, grilled, and simmered in chowder - but in the heat of the summer it's also great eaten raw (directly off the cob) or in this refreshing corn salad with herbs. Protip: this salad can stand in as a salsa if you add a diced hot pepper.

Level: Easy
Prep Time: 15m
Cook Time: NA
Servings: 4


  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon cider vinegar or lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated black pepper
  • 1 shallot (or 1/4 small red onion)
  • 4 ears sweet corn
  • 3 medium tomatoes
  • 2 tablespoons minced fresh herbs (basil, cilantro, tarragon, or mint)


  • In a salad bowl or other vessel large enough for the salad, mix the oil, vinegar or lemon juice, salt, and pepper.
  • Peel and mince the shallot. Add it to the dressing and stir to combine.
  • Husk the corn, removing any clinging silk, and use a sharp knife to cut off the kernels (you can do this into a separate bowl and then add to the dressing, or cut them directly into the bowl with the dressing).
  • Core, seed, and chop tomatoes into a 1/4 inch dice.
  • Toss corn and tomatoes with dressing.
  • Fold in the chopped herbs; taste and adjust salt and pepper to taste.
Posted in — SaladsSummerveganvegetarian Written by — jglass

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