“Summertime is always the best of what might be.” — Charles Bowden

I’ve been making this Fresh Corn Salad for years and look forward to it every summer. It’s truly delicious and gets better as it sits in the refrigerator. I made it last night for Father’s Day and took it to my daughter’s house… can’t wait to eat it again for lunch today!

When you get to the recipe you’ll see I don’t give specific proportions because I never measure. Start with less than you think and add from there… that’s my best advice. My daughter likes less mayonnaise than I do, so she uses less. Make this yours, and after you’ve made it a few times you’ll know how much of everything you like. Don’t scrimp on the fresh basil… the flavor is amazing. And use the freshest tomatoes you can find. You don’t have to use cherry tomatoes either… if you have a big ripe one, dice that up and use it. The beauty of summer food is that every ingredient is delicious on its own and even better combined.

I served the corn salad in a big white bowl set inside a flat-bottom basket and surrounded the whole thing with fresh basil… which I left with my daughter to use in something today. My basil is growing like a weed and it’s about time to start making pesto!

Our menu last night was hamburgers, grilled chicken, corn salad, broccoli salad, and Nonnie’s potato salad (my mom’s recipe). For dessert we had Peanut Butter Pie… the recipe is on my Substack. It was all so good. Keep scrolling for the recipe!

This is the kind of recipe that makes summer feel easy. Throw it together and serve with something grilled…shrimp would be amazing, and be sure to make extra for lunch the next day! I’ll be making it on repeat all summer long.

I hope you’ve enjoyed this post! Please let me know if you make the corn salad!

~XOXO Suzanne