Martha Stewart's 5-Ingredient Corn Salad Never Lets Me Down

Plus, a kernel of cob wisdom.

Simply Recipes / Getty Images / Frank Tiu

Last weekend, I found myself with a pile of fresh corn. I had no plan for it and didn't want to use the oven. Then I remembered Martha Stewart's Corn Salad. It's a five-ingredient recipe that never lets me down.

There are endless types of salads, but only a few that genuinely excite me. One reigns supreme in my book: corn salad. Leafy greens? Meh. But corn salad? Yes, please, sign me up. Martha's version delivers layers of flavor and texture that keep me coming back for more. It's bright and refreshing, and while it works year-round, it shines in the summer.

Simply Recipes / Frank Tiu

Martha Stewart's Corn Trick

As with any great corn salad, the star ingredient, of course, is the corn. I use whole ears of corn with the husk and silk, as they retain more moisture and flavor. The fresher, the better—and for this salad, that's especially true.

Martha uses a knife to remove the kernels, then scrapes the cob with the back of the knife to extract every bit of milky sweetness from the cob. It's a small step, but one that makes all the difference: It maximizes the flavor of fresh, in-season corn.

How To Make Martha's Corn Salad

Martha adds fresh tomatoes, green onions, torn basil, lime juice, olive oil, coarse salt, and ground pepper. The whole salad comes together in about five minutes, which is perfect for those days when cooking feels too overwhelming, especially on a hot summer day. You toss everything together, and it's that simple.

The sweetness of the corn complements the acidity of the tomatoes and lime. Basil and green onions add both freshness and color, while olive oil ties everything together with just the right amount of richness.

Every ingredient has a purpose, contributing to both flavor and appearance. If you're out of lime juice, lemon works just as well. You can also try white wine vinegar or red wine vinegar for a slightly different, sharper bite.

Simply Recipes / Frank Tiu

My Tips for Making Martha's Corn Salad

I enjoy this salad year-round, but it truly shines in summer, when corn and tomatoes are in season. Martha prefers vine-ripened tomatoes; if I spot heirloom tomatoes, I always go for those. The meaty texture and flavor of heirlooms make them ideal for salads, and the range of colors adds personality to any bowl. They're worth the splurge, especially for a simple salad where every ingredient matters.

How To Serve Martha Stewart's Corn Salad

This salad works well alongside grilled chicken, shrimp skewers, or even a store-bought rotisserie chicken on a busy night. I've also scooped it over toasted sourdough with a smear of ricotta for a no-effort lunch. It's the kind of dish that plays well with others.

Martha recommends eating the salad right away, and I agree that it's best fresh. It tastes best before the tomatoes have a chance to release the juices. However, if you're making it a day in advance, let it sit at room temperature for about 30 minutes before serving. 

Simply Recipes / Frank Tiu

Get Recipe with Title: Martha Stewart's Corn Salad

from Simply Recipes | Recipes and cooking advice for home cooks https://ift.tt/T9Odrj5