Mediterranean Vegan Corn Salad

Bowl of salad with corn, tomatoes, cucumber, onions, and fresh basil

5 from 3 votes

Loaded with tomatoes, cucumber, sweet onion, and basil, this Mediterranean vegan corn salad is a celebration of summer produce. It's easy to make in under 30 minutes.

Course Salad, Side Dish

Cuisine Mediterranean

Special diet gluten-free, nut-free, soy-free, vegan

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 169kcal

Author Amy Katz

Equipment

Ingredients

3 ears corn grilled, kernels cut off the cob (See Notes)
3 cups tomatoes roughly chopped (or halved or quartered if using cherry tomatoes)
½ sweet onion (Maui, Walla Walla, or Vidalia) sliced (or substitute red onion)
1 cucumber sliced lengthwise, seeds removed, and sliced into half moons
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
fresh basil leaves for garnish

US Customary - Metric

Instructions

In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
Drizzle over the olive oil and balsamic vinegar.
Toss well to combine.
Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
Serve immediately, or refrigerate until ready to eat.

Notes

If you can't find fresh corn, you can substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe.

To grill the corn, use one of the following methods:

Grill the corn on each side right in the husk. Remove the husk and silk once the cobs are cool enough to handle.
Brush shucked corn with a little olive oil and season to taste with salt and pepper. Wrap them in aluminum foil and grill on each side.
Brush shucked corn with a little olive oil and season to taste with salt and pepper. Place directly on the grill and grill on each side until lightly charred. This is my preferred method.

Leftover salad will last covered and refrigerated for up to 3 days.

Nutrition