Corn Tomato Basil Salad

What Makes It Taste So Fresh

• Corn cooked briefly. Three to four minutes in boiling water brings out the sweetness without turning it starchy or mushy. Very fresh corn can even go in raw.
• A simple vinaigrette. Olive oil, red wine vinegar, a teaspoon of honey, and a little garlic let the vegetables lead.
• Basil in two parts. Half goes in with the dressing; the rest goes in just before serving so it stays bright green.
• Mozzarella pearls. Soft, milky bites balance the tomatoes' acidity.

What You'll Need

• Sweet corn. Four ears give about 3 cups of kernels. Look for bright green, tightly wrapped husks, golden slightly sticky silk, and ears that feel plump to the tip. Cook them within a day or two; the sugar starts turning to starch soon after picking.
• Cherry tomatoes. Sweeter and less watery than big tomatoes. Mixed colors look great.
• Red onion. Finely diced. Soak it in cold water for 10 minutes if it's very sharp.
• Fresh basil. Tear it by hand; chopping bruises the leaves and they darken faster.
• Fresh mozzarella pearls. Feta or cotija are saltier alternatives.
• Olive oil, red wine vinegar, honey, and garlic. For the dressing.

Fresh, Frozen, or Canned Corn

How to Make It

Put a large pot of salted water on to boil before you start chopping; it'll be ready by the time the tomatoes are halved. Cook the corn 3–4 minutes, until bright yellow and just tender, or grill it over medium-high heat for 8–10 minutes, turning, until lightly charred.

Let the ears cool for about 5 minutes, until you can handle them. Stand each one upright in a wide bowl (a Bundt pan works great, with the tip in the center hole) and slice straight down so the kernels fall into the bowl. Shake the dressing ingredients in a jar.

Toss the corn, tomatoes, onion, and half the basil with the dressing. Fold in the mozzarella and the rest of the basil, then taste. Corn and tomatoes need salt and acid to shine, so add a pinch of salt or a splash of vinegar until it tastes bright.

Troubleshooting

• Bland. The most common corn salad problem. Salt the cooking water and taste after dressing.
• Mushy corn. It boiled too long. Three to four minutes is plenty.
• Watery. Salted tomatoes release juice. Toss close to serving and drain leftovers.
• Dark basil. It sat in the dressing too long. Add most of it at the end.
• Harsh onion. Dice it finely or give it the cold-water soak.

Variations

• Street corn style. Swap basil for cilantro, use lime juice and cotija, and add a pinch of chili powder.
• Avocado. Fold in a diced avocado just before serving.
• Cucumber. Add a diced English cucumber for crunch.
• Bacon. Top with crumbled crisp bacon.
• Pasta salad. Toss with 8 ounces cooked, cooled orzo and an extra tablespoon each of oil and vinegar.

For a Crowd and a Cookout

Double the recipe for 12. Cook the corn and mix the dressing up to a day ahead and refrigerate them separately, then combine everything within an hour of serving and add the basil last. Outdoors, keep the bowl in the shade or nested in a bowl of ice, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F.

It belongs at the same cookout as Oklahoma onion smash burgers, cowboy caviar with avocado and feta, and creamy Italian pasta salad. For another no-lettuce salad, Greek village salad leans on tomatoes, cucumber, and feta.

Storing Leftovers

Refrigerate in a covered container for up to 2 days. The tomatoes soften and the basil darkens, so drain off any liquid and add a little fresh basil and a pinch of salt before serving. It's at its best the day it's made.

Cook's Tips

• Salt the tomatoes last. Salt draws out their juice; season right before serving.
• Cut kernels over a damp towel. It keeps the bowl from sliding.
• Taste your corn raw first. If it's sweet and tender, skip cooking altogether.
• Use the cob. Scrape the bare cob with the back of the knife for the sweet milk and add it to the dressing.