Potato, Tomato, Corn and Basil Salad Recipe

Bright summer sweet corn and zesty fresh lemon elevate this potato, tomato, corn, and basil salad to a vibrant favorite you’ll always want at the heart of your backyard BBQ table. It’s delicious with grilled salmon, a juicy ribeye steak, a cold glass of peach iced tea, extra-crusty sourdough bread; in fact most things.

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Potato, Tomato, Corn and Basil Salad Recipe Ingredients

• 1 pound baby red potatoes, scrubbed
• 5 medium ears of corn (shucked)
• 1 pint grape tomatoes, halved lengthwise
• 1 small red onion, peeled and sliced thinly
• 1 large bunch fresh basil, leaves picked whole
• 1/4 cup extra-virgin olive oil
• 2 large lemons, juiced
• 1 teaspoon kosher salt
• Freshly ground black pepper (about 15 grinds)

How To Make Potato, Tomato, Corn and Basil Salad Recipe

1. Simmer the baby reds: Start by placing your scrubbed baby red potatoes into a large pot of heavily salted water. Bring it to a rolling boil and cook for about 15 minutes. You are looking for the potatoes to be “just” fork-tender—they should have a little resistance so they don’t fall apart in the salad. Use a slotted spoon or spider to “fish” them out and immediately plunge them into a bowl of ice-cold water to stop the cooking process.
2. Blanch the sweet corn: Keep the potato water boiling! Break each shucked ear of corn in half and drop them into the same pot. Cook for 5 to 7 minutes until the kernels are bright and tender but still have a snappy bite. Once finished, transfer the corn to the same ice bath to cool down quickly. This re-use of water not only saves time but adds a subtle layer of starch and salt to the corn.
3. Prep the base: Once the vegetables are cold, remove them from the water. Drain the potatoes well and cut each into quarters. Place them into a large, festive serving bowl. Use a sharp chef’s knife to slice the kernels off each ear of corn, then add those golden gems to the bowl with the potatoes.
4. Add the fresh harvest: Toss in the halved grape tomatoes, the thinly sliced red onion, and the whole fresh basil leaves. Keeping the basil leaves whole provides a beautiful, rustic appearance and ensures that the herb flavor doesn’t become bitter or bruised too quickly.
5. Dress and toss: Drizzle the extra-virgin olive oil and the fresh lemon juice over the salad. Use large salad servers to toss everything together gently, ensuring the oil and citrus coat every piece of potato and corn.
6. Season and serve: Season the salad with the kosher salt and about 15 grinds of fresh pepper. Give it one final gentle toss and serve immediately. The contrast between the creamy potatoes, the sweet corn, and the acidic tomatoes is at its peak right after assembly.

Recipe Tips

• The Ice Bath is Essential: Do not skip the ice bath! It is the secret to a professional texture. It locks in the bright colors and prevents the potatoes from continuing to cook into a mushy consistency.
• Basil Timing: Fresh basil can oxidize (turn black) quickly once it hits the lemon juice. If you are preparing the components ahead of time, wait until the very last second to toss the basil into the mix.
• Onion Hack: If you find raw red onion too “sharp,” soak the slices in cold water for 10 minutes before adding them to the salad. This removes the harsh bite while keeping the crunch.
• Corn Shucking: To get the cleanest kernels, place the tip of the corn ear in the center of a bundt pan. As you slice downward, the kernels will fall neatly into the pan instead of bouncing across your counter.

What To Serve With Potato, Tomato, Corn and Basil Salad Recipe?

This Potato, Tomato, Corn and Basil Salad Recipe is a bright, wholesome side that needs a smoky or savory pairing! Grilled Lemon Herb Chicken is the quintessential choice for a classic summer dinner. For a lighter vegetarian lunch, a side of Marinated Feta and Olives adds a lovely salty tang that pairs perfectly with the sweet corn! A handful of Toasted Pine Nuts or a glass of Chilled Pinot Grigio pairs wonderfully with the fresh basil and lemon notes.

How To Store Potato, Tomato, Corn and Basil Salad Recipe

• Refrigerate: Store leftovers in an airtight container for up to 2 days. The potatoes will continue to soak up the dressing, so it may actually taste even more seasoned the next day.
• Refresh: Before serving leftovers, add a tiny squeeze of fresh lemon or a teaspoon of olive oil to brighten the colors and flavors again.
• Avoid Freezing: This salad does not freeze well. The tomatoes will become watery and the fresh basil will lose its structural integrity upon thawing.

Potato, Tomato, Corn and Basil Salad Recipe Nutrition Facts

• Calories: 220 kcal (per serving)
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 410 mg
• Total Carbohydrates: 31 g
• Protein: 4 g
• Fiber: 5 g

Nutrition information is estimated and may vary based on the size of the corn and potatoes.

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