Naptime’s Summer Corn Salad


8 ears of corn, cooked and kernels stripped
1 c. cherry tomatoes, halved
1 medium red onion, sliced thin
1/3 c. basil, chopped

For dressing:

1/3 c. olive oil
4 T. red-wine vinegar

Zest of one lemon
Juice of ½ lemon
Salt & Pepper to taste


1. Boil corn in a pot of salted water for 7 minutes, or until kernels are fully cooked. Cut kernels off the cob with a sharp knife. Place in a large bowl. Add tomatoes, onions and basil, mix to combine.

2. Whisk together dressing in a separate bowl and pour over corn, stir to combine. Adjust seasonings to taste. Serve warm or at room temperature. Can be made ahead of time and stored in the refrigerator until serving.

Naptime Notes

Naptime Recipe Serving ideas

It is always helpful when salads can be made ahead of time, especially when the flavor gets better after it sits.

Naptime Stopwatch

The longest part about making this is the boiling the corn. After that it is simply a matter of assembling the ingredients and giving it a good store.

Naptime Reviews

Everyone loves this salad, especially people looking for a great gluten-free dish. Even my daughter seems to adore this, though the last time she ate it she picked out the onion.

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