Corn-Tomato Salad with Fresh Mozzarella

Favourites, Gluten-Free, Salads, Side dishes

Corn-Tomato Salad with Fresh Mozzarella

Today marked the first day of fall, and consequently my first day of denial. I consoled myself with this beautiful crunchy and summery corn-tomato salad for dinner.

Where I grew up in Québec, we have a summer tradition called “épluchette de blé d’Inde” during corn season. It literally means corn husking, in québécois. It’s a summer party where the main dish served is corn on the cob, along with a variety of salads. Guests happily help with the husking of dozens and dozens of ears of corn to be eaten, hence the name of the event.

To me, fresh sweet corn is reminiscent of these summer parties where my family would gather around a large sack of corn and recount, for one more time, the classic family jokes. Ah, memories. Au revoir, summer.

Corn-Tomato Salad with Fresh Mozzarella


  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • Freshly ground black pepper



  • 3 ears of fresh corn, husked
  • 1 cup grape tomatoes, halved
  • 2 scallions, sliced
  • 3/4 cup cubed fresh mozzarella
  • 1/2 cup fresh basil leaves

Boil the ears of corn for 10 minutes. Rinse in cold water.

Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the olive oil.

Shear off the corn kernels with a sharp knife and place in large bowl. Toss in the tomatoes, scallions and mozzarella. Pour the dressing over the salad and toss to coat. Let set for 15 minutes. Serve sprinkled with fresh basil.

Serves 4-6.

Corn-Tomato Salad with Fresh Mozzarella

Adapted from The Food Network

3 thoughts

  1. I love corn! A corn party; what a fantastic idea — it seems like something that should be popular in the expansive corn belt of the United States.


  2. All of your recipes look really fantastic – love how you incorporate all sorts of veggies and whole grains!


  3. That looks delicious! Great photos. Makes me yearn for summertime….