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Summer tomato and corn salad with basil

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.


1 large ear local yellow or yellow-and-white corn

3 ripe medium tomatoes

1/2 red bell pepper, finely chopped

1/3 cup thinly sliced green onions, green and white parts

1/3 cup finely chopped sweet onion

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon mustard powder

Freshly ground pepper

4 to 5 large basil leaves

1 tablespoon chopped fresh mint, optional


  • Shuck corn and steam for 3 minutes.
  • When corn is cool enough to handle, cut the kernels off ear and place them in a mixing bowl.
  • Halve tomatoes vertically, and cut one half into 4 wedges for garnish.
  • Remove seeds from remaining tomatoes.
  • Chop tomatoes and add to corn.
  • Add red pepper, green onions and sweet onion.
  • In a small bowl, whisk lime juice with salt, mustard powder, and 4 or 5 grinds of pepper until salt dissolves.
  • Pour dressing over salad and toss gently with fork to combine. At this point, salad can sit for up to 15 minutes.
  • Just before serving, stack basil leaves, then cut crosswise into thin strips and add to the salad. Add mint, if using.
  • Toss to combine herbs with salad. Garnish with tomato wedges. Serve immediately.

Nutrition information

Serving size: 1 cup. Amount per serving: 45 calories, less than 1g total fat (0g saturated fat), 10g carbohydrates, 2g protein, 2g dietary fiber, 242mg sodium.

Source: American Institute for Cancer Research

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