Meghan asks me, on average, seventeen times an hour to go outside and play basketball when the temperature is near triple digits with 1000% humidity. She doesn’t care that upon stepping outside her cheeks instantly change to the color of the tomatoes in the salad I’m about to tell you about. (She gets that lovely trait from her mother) She doesn’t care that pregnant women handle being hot about as well as men handle being forced to talk about their feelings.
She doesn’t care. She just wants to play outside. So what do I do? Like a good mom, I take her outside, hoping she’ll at least burn enough energy to help her take a good nap. Of course I turn on the hose and tell her playing basketball is not nearly as fun as playing in the water.
Then, I plan a trip to the Upper Peninsula of Michigan, where a heat wave consists of temperatures climbing above 70 degrees. As you read this, we are on our way. (Look, Mom, I’m organized and blogging ahead of time!)
If you are stuck in a place where it’s so hot you don’t want to spend more than a few minutes in the kitchen, try this quick summer salad. Only 5 ingredients and it takes advantage of the fresh summer flavors of sweet corn, tomatoes, and basil.
I discovered it by accident when I had a few ears of leftover sweet corn. (Bonus if you have leftover corn–you don’t even have to turn on the stove to make this salad!) I threw the ingredients together and was pleasantly surprised. I’ve made it a few times since then, even when I didn’t have leftover corn. I just love the fresh flavors and simplicity of this salad.
{This is my random assortment of tomatoes from my CSA box}
Print5-ingredient summer salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A quick and easy salad that comes together in minutes
Ingredients
- fresh corn from 3 cobs (about 1 1/2 cups)
- 2 cups grape tomatoes, halved or quartered, depending on size (You can use regular tomatoes, too, you’ll just want to core and seed them first)
- juice from one lime (about 2 tablespoons)
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
Instructions
- Cook your corn using your desired method, if it isn’t already cooked. (Grilling the corn would be delicious here) Allow the corn to cool and cut the kernels off of the cob. Mix all of the ingredients in a bowl. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 74
- Sugar: 4g
- Sodium: 289mg
- Fat: 0.5g
- Carbohydrates: 15.5g
- Protein: 2.75g
Cary says
I love the upper peninsula! I spent a summer there (and aside from the mosquitoes and the humidity) it is beautiful, where are you headed?
Maryea says
We are going to be staying on North Manistique lake for a few days and then heading to Sault Ste. Marie.
Rawkinmom says
I bet that salad is delish!! I love corn in the summer but can never find organic around here…I tried growing my own and only 1 stalk survived…I am holding out for it to produce at least 2 good ears of corn!!! LOL
Heidi @ Food Doodles says
Ahh I love such simple recipes! And I finally have cherry tomatoes coming off my plants(except I ate all the ripe ones this morning, haha). That basil sounds so yummy too, I’ve been going crazy for basil this year. I could really go for some of this salad today, it’s supposed to get really hot 😀
Alex@Spoonful of Sugar Free says
If only I had the energy of a five year old again…sigh…..Have fun in Michigan!
Ann-Louise says
Mmmm! I love your fresh and colorful ingredients in this salad.
Jenn L @ Peas and Crayons says
I know where my countertop of tomatoes are going now =) THIS and more of my salsa! NOM!
Helen says
Mmmm one of my favorite summer salads 🙂