Italian Corn Salad with Cherry Tomatoes and Basil

Italian Corn Salad brings together grilled corn, ripe tomatoes, fresh basil and Parmesan for a bright, summery salad you can make in under 30 minutes.

This Italian Corn Salad is a new favorite for warm-weather meals. It balances sweet, smoky grilled corn with juicy cherry tomatoes, fragrant basil, and salty Parmesan, all tossed in a simple balsamic-olive dressing. The salad is light, fresh, and easy to scale up for a family dinner, potluck or barbecue.

It comes together quickly — once the corn is grilled and the kernels removed, everything is mixed and ready to serve. The flavors are bright enough to stand on their own but versatile enough to pair well with grilled fish, chicken or as part of a larger summer spread.

Ingredients

• 4 ears of corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, crushed or finely minced
• 2 tablespoons fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Grill the corn until lightly charred all over, then let it cool slightly. Stand each ear upright on a cutting board and slice downward with a sharp knife to remove the kernels.
2. Place the corn kernels in a large bowl. Add the halved cherry tomatoes and diced red onion and toss gently.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, crushed garlic and chopped basil until well combined. Season the dressing with a pinch of salt and some freshly ground black pepper.
4. Pour the dressing over the corn and tomatoes, then toss the salad until the vegetables are evenly coated.
5. Sprinkle the grated Parmesan over the salad and stir gently to combine. Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.

Serving Suggestions and Variations

This salad pairs beautifully with simply seasoned grilled proteins such as lemon-herb salmon, chicken, or shrimp. It also works well alongside crusty bread, cornbread, or as a fresh side for BBQ plates.

For variations, consider adding diced avocado for creaminess, cucumber for extra crunch, or a handful of arugula for peppery greens. Swap balsamic for red wine vinegar for a lighter, tangier dressing, or add a pinch of red pepper flakes for heat.

The salad is vegetarian and naturally gluten free, making it a flexible option for guests with dietary restrictions. It travels well — store chilled in a sealed container and toss again before serving if juices accumulate.

Tips for Best Results

• Use fresh, in-season corn when possible for the sweetest flavor. If fresh corn is unavailable, thawed frozen corn can be used; briefly sauté it to add some color.
• Grilling the corn adds a smoky depth that elevates the salad. If you don’t have a grill, broil the ears in the oven until slightly charred.
• Allow the dressing to rest a few minutes before tossing so the garlic and basil can infuse the oil and vinegar.

Nutrition Facts

• Servings: 4
• Calories: 196 kcal per serving (approx.)
• Carbohydrates: 6 g
• Protein: 5 g
• Fat: 16 g (Saturated fat: 3 g)
• Cholesterol: 8 mg
• Sodium: 209 mg
• Potassium: 125 mg
• Sugar: 3 g
• Vitamin A: 350 mg (approx.)
• Vitamin C: 9.9 mg
• Calcium: 159 mg
• Iron: 0.5 mg