Corn is one of those vegetables that you can enjoy any time of the year, but there’s something about corn in the summer, when it’s a little bit sweeter and a little easier to find on the cob, that I absolutely love.

One of my go-to recipes that is a perfect summer dish is my basil, corn and tomato salad. It sounds super simple, almost too simple, but the fresh ingredients dressed in the tangy vinaigrette come together to make something really delicious!

Now, usually in the market there will be a barrel right by the ears of corn for you to shuck them in the store so you don’t have to make a mess at home; but, if you’re like me, that ain’t usually happening. So, this leaves us one of two options:

1. Shuck that corn, fight the stubborn corn silk, keep fighting, eventually win the battle…
2. Or, there’s always Ken and his “How to Shuck Corn Like a Boss” instructional video that shows you how a microwave and a few minutes can make all your corn silk nightmares go away : )

Once you’ve got your cleaned ears of corn, it’s smooth sailing for the rest of this recipe. It’s basically: combine everything in a bowl and mix until evenly dressed in the vinaigrette.

Air-five for easy, yummy recipes!

I make this salad every summer because I love the flavors and textures it creates. The grape tomatoes and corn kernels give great pops of sweetness that are balanced out by the briny feta cheese. Chopped basil leaves add a layer of fresh flavor that really brightens up the salad and the whole grain mustard vinaigrette rounds it all out with its subtle acidity.

Whenever I make it, I usually enjoy it on its own for a light lunch, BUT it would be beyond perfect as a side dish to almost any summer dish (read: burgers, hot dogs, sandwiches, etc). Heck, go crazy and use it as a corn salsa on grilled chicken or fish! Seriously, it’s a really versatile and delicious dish that is too easy to make you’d be silly not to try it!

Here’s the recipe again, so you can do just that. Enjoy!