Summer Corn Salad with Creamy Basil Dressing

by Sarah on September 2, 2010

I keep getting these songs stuck in my head, does that happen to you? And it seems like the older I get, the more these songs are show tunes. What is up with that?

My summer nights don’t usually involve a 1978 John Travolta (although I suppose I wouldn’t mind so much), mine revolve more around what’s for dinner—and that my friends, is frequently whatever I’ve pulled out of the yard.  In this case, tomatoes, basil and some other stuff I had on hand.  No, I did not grow the corn.

I like to grill corn for salad, it’s yummy.  If you are only grilling for this salad, it would be kind a waste to use all that charcoal, but it is a handy thing to just grill it after you’ve done something else the night before–then you can just put it in the fridge.  Or just use the charcoal, which is what we did I think–it’s worth the few bucks of charcoal.  Definitely take off the husks and put the ears over high heat.  I like it when it chars a bit.  Only cook it for a little while–like 2 minutes.  Old overcooked corn is gross and chewy.

Next, take it off the cob using a sharp knife.  If you want to be clever and not have the corn kernels fly everywhere, cut it over a clean tea towel.

Looks like a lot, but hey–it’s a corn salad.

Romaine.  Use as much as you like.  My salad had more corn than lettuce, and that’s ok.

Next in are the tomatoes–I used halved cherry and pear tomatoes, and those baby currant tomatoes.  You could use the big ones, just cut them into wedges.

Next in are some slivers of red onion.

And some chopped red pepper.

Toss it all up with a simple basil yogurt dressing.

Et voila!

“Summer days drifting away to oh oh the summer nights”….Now I want to go listen to my Grease album.  Yes, I have the Grease album still.  The tooth fairy gave it to me.  But that’s another story for another day…..

Bon Appetit!

Et Quelles Nuits, Ces Nuits d’Ete! Summer Corn Salad with Creamy Basil Dressing


  • 4-5 ears corn, shucked
  • 1 cup (or more, as desired) cherry tomatoes, halved
  • 1/2 cup slivered red onion
  • 1/2 red bell pepper, diced
  • 1/2-1 head romaine lettuce, washed and sliced
  • 1/2 cup basil dressing (recipe follows)


  • Grill corn over high heat until lightly charred for about 2 minutes. Remove from heat and let cool slightly. Cut kernels from the cob using a sharp knife. Place corn in a large bowl. Add the tomatoes, peppers and onions.
  • For dressing: In a small food processor or blender, add in 1/2 cup washed and dried basil leaves, 2 Tbsp plain yogurt, 1 Tbsp white wine or rice vinegar and 2-3 Tbsp olive oil. Blend until smooth. Season with salt and pepper.
  • Toss all together. Taste and season with salt and pepper. If you use less lettuce, it keeps fairly well in the fridge for lunch the next day.

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