• Servings: 8-10
  • Time: 0hr 30mins
  • Difficulty: easy
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Corn and Tomato Fiesta Salad

This is a great dish to take to gatherings. It takes minutes to prepare, and is easy to pack and transport. Show it off in an attractive serving bowl and watch it disappear!

The cool freshness plays well against burgers, steak, chicken or turkey. Make it a couple of hours in advance, and while it is chilling you can focus on the hot entrée. Everyone will love it.

1/2 cup Zesty Italian Dressing (see below) Whisk all but the oil together in a 3-quart bowl. Add oil in a slow stream while vigorously whisking. Adding oil slowly while whisking helps create an emulsion.
1/2 cup (2 ounces) diced white onion
3 dozen vine-ripened cherry tomatoes, quartered
Add to dressing.

Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1/4-inch, holding the pieces together as you work. Cut across slices to dice.

Fresh onion adds a nice crunch. Holding slices together while dicing reduces exposure to eye-irritants. Red tomatoes add nice contrast color.
6 cups frozen or fresh corn kernels Add to dressing.

Tip: To cut corn from the cob, remove husks and silk; brush with a dry paper towel to remove any persistent silk strands. Cut 1 inch from each end of the cob to reveal kernel depth. Stabilize a 5-quart bowl on the work space by placing it over a damp washcloth. With a cob on end inside the bowl, use a downward cut to free several rows of kernels. Rotate cob and repeat until all kernels are removed.

Uncooked corn adds fresh taste and texture.
1/4 cup (1/4 ounce) julienned fresh basil leaves Sprinkle over corn; toss all together until thoroughly combined. Cover and chill 2-3 hours.

Tip: Gather up a few basil leaves; stack and roll neatly together. Cut across the roll with a sharp knife to julienne.

Time brings the flavors together, and this dish tastes better chilled.
Cracked black pepper Toss just before transferring to a serving bowl; crack pepper over top.


2 teaspoons minced shallot
3 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon fine sea salt
1 teaspoon Italian herb mix (basil, parsley, oregano)
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil