This summertime tomato salad combines sweet corn, cherry tomatoes, yellow squash, and fresh blueberries in a zesty lemon-olive oil dressing. It's a crisp, refreshing side dish that comes together in minutes and tastes even better after 30 minutes of chilling.
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In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes.
Remove corn and immediately drop into ice water to cool; drain well.
Cut corn from cobs and place in a bowl.
Add remaining ingredients; toss to combine.
Refrigerate, covered, until cold, about 30 minutes.
Cover and refrigerate for up to 2 days; stir before serving as some liquid may separate at the bottom.
Yes, you can prepare the salad up to 4 hours in advance and refrigerate it covered. The flavors meld together as it chills, though the vegetables stay crispest when served within a few hours of assembly.
Boil 8 cups of water in a 6-quart stockpot, add husked corn, and cook uncovered for 2-4 minutes until crisp-tender. Immediately transfer to ice water to stop cooking and preserve crispness, then drain well before cutting kernels from the cob.
Yes, thawed frozen corn works well in this recipe. Thaw it completely, drain any excess moisture, and skip the boiling step since frozen corn is already cooked.
Raspberries, blackberries, or diced strawberries are good alternatives. You can also omit them entirely if you prefer a traditional tomato salad without fruit.
Store covered in the refrigerator for up to 2 days. The salad is best eaten within 24 hours as the vegetables will gradually soften and release their juices.
