This Summer Corn Salad will be your new favorite side dish! This simple corn and tomato salad is made with pastina and fresh basil and is loaded with flavor.
Quick
Easy cleanup
You’ll Learn: How to layer textures for an interesting bite every time
Worth It: It’s a flavor-filled meal that comes together quickly
Bonus: Easy to change up the ingredients
Why you’ll Love this Recipe
- Perfect for all occasions – Whether you are headed to a potluck backyard barbecue or just serving your own family, this summer corn salad is the perfect side dish.
- Best of summer flavors – It is bursting with all of the fresh flavors of summer. The cooked sweet corn is the perfect compliment to the acidic cherry tomatoes. The fresh basil adds a punch of flavor and the cool cucumber rounds it all out.
- Easy and delicious – This corn and tomato salad is made with a simple pastina to make it hearty and filling. It comes together in just 15 minutes, and it is totally delicious.
Serving Suggestions
This summer corn salad is the ultimate side dish. Serve it with all of your favorite grilled proteins, like chicken thighs. I also like to serve it with a simple green salad to boost the veggies in the meal.
When you are cooking dinner on the grill this is the ultimate side dish. It is full of fresh flavors of summer and summer salads are always made better with seasonal produce. Some of my favorite grilled meats to serve with this corn pasta salad are Grilled Surf and Turf Skewers, Balsamic Grilled Chicken or Grilled Marinated Flank Steak.
Ingredients
- Fresh sweet corn – use full ears of fresh corn for the best results. Peel off the husks and silks.
- Pastina pasta – I love pastina! It is small and creates the perfect bite for this salad
- Cherry tomatoes – I use cherry or grape tomatoes, but if tomatoes are in season, you could dice up heirlooms or roma tomatoes instead
- Cucumber – the cucumbers add a great crunch and freshness to the recipe
- Olive oil – I used extra virgin olive oil, but any neutral oil will work as well
- Fresh basil – the basil is such a great addition that complements the fresh produces
- White balsamic vinegar – I love using white balsamic for a milder flavor while still giving some acidity
- Salt and pepper – a little salt and pepper is all you need to finish this dish
Ingredient substitutions
I think pastina the perfect size and shape for this corn and tomato salad recipe, but feel free to use any kind of pasta you like! I think mini shells or stelline would be perfect in this recipe.
You can also use any type of tomatoes for this corn and tomato salad. When I have fresh heirloom tomatoes from my garden, I plan on using those chopped up in place of the cherry tomatoes.
Add any extra veggies that you like to bulk up this salad. You can add things like grilled zucchini, fresh cubed avocado, red bell pepper or thinly sliced red onion.
For extra flavor, mix in any of your favorite crumbled cheeses. I think crumbled goat cheese or crumbled feta cheese would work best.
You can use lime juice or red wine vinegar in place of the white balsamic vinegar.
I personally love the taste of fresh basil in summer salad recipes, but you can use any fresh herbs that you like. Cilantro or parsley would be great additions to this salad. Red pepper flakes would also be a great way to finish
I prefer to use fresh summer corn while it is in season, but you can make this summer corn salad recipe year round by using frozen corn. Just steam the frozen corn until it is warmed through, or heat it in a large skillet. Then, cool slightly and mix into the salad.
How to make
Step 1: Cook pastina and corn
To begin, fill a large pot and a medium sauce pot with salted water. Bring both pots to a boil.
Then, when the water is boiling, place the corn in one pot and the pastina in the other pot. Cook pastina according to package instructions and boil corn until it is fork tender.
Step 2: Prep fresh veggies
While they cook, slice cherry tomatoes into quarters and chop the cucumber into small pieces. Then, remove cooked corn from the pot and allow it to cool.
Step 3: mix it all together
Drain pastina and place in a large mixing bowl. Mix 2 tbsp olive oil in with the pastina and allow it to cool.
Next, use a sharp knife to cut the corn kernels off the cobs on a large cutting board and mix the corn, tomatoes, and cucumber in with the pastina. Cut basil into ribbons and mix in.
Finally, pour in 2 tablespoons of olive oil and 2 tbsp of white balsamic vinegar. You can pour it directly on, or whisk the oil and vinegar in a small bowl first. Toss again with tongs and season with salt and pepper to taste.
Storage
Store this fresh corn salad in the refrigerator for up to 5 days. I like to serve it chilled or at room temperature.
To refresh this salad after it sits in the fridge, toss it with a teaspoon of vinegar and olive oil and place fresh basil on top.
Check out these other summer side dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Summer Corn Salad
Ingredients
- 3 ears of sweet corn – husks removed
- 1 cup dry pastina pasta
- 1 1/2 cups cherry tomatoes
- 1 seedless english cucumber
- 4 tbsp olive oil separated
- 1/4 cup fresh basil leaves
- 2 tbsp white balsamic vinegar
- Salt and pepper
Instructions
- Fill a large pot and a medium sauce pot with salted water. Bring both pots to a boil. When the water is boiling, place the corn in one pot and the pastina in the other pot.
- Cook pastina according to package instructions and boil corn until it is fork tender.
- While they cook, cut cherry tomatoes into quarters and chop the cucumber into small pieces.
- Remove cooked corn from the pot and allow it to cool. Drain pastina and place in a large mixing bowl. Mix 2 tbsp olive oil in with the pastina and allow it to cool.
- Cut the corn kernels off the cobs and mix the corn, tomatoes, and cucumber in with the pastina. Cut basil into ribbons and mix in.
- Pour in 2 tbsp of olive oil and 2 tbsp of white balsamic vinegar. Toss again and season with salt and pepper to taste.
Recipe Notes
- use frozen corn in place of fresh ears of corn
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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