Salad: United States – Illinois (Midwestern United States) – Illinois Sweet Corn Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 min

Additional 20 min

Total 35 min

Ingredients

- 4 ears fresh Illinois sweet corn, shucked and kernels cut from cobs, approx. 3 cups (450 g) kernels
- 1 pint (about 10 oz / 300 g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced, about 1/2 cup (50 g)
- 1/4 cup (packed) fresh basil leaves, thinly sliced, about 15 g
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (such as canola) or unsalted butter, for searing the corn (optional)

Instructions

Short Description:
A bright, seasonal salad featuring tender Illinois sweet corn, halved cherry tomatoes, and crisp red onion tossed in a light apple-cider vinaigrette and fresh basil. Serve chilled or at room temperature as a summer salad course.

Regional Notes:
This version highlights fresh Illinois sweet corn—not canned or frozen—whose extra sweetness and tender kernels distinguish it from other regional corn salads. The preparation keeps the corn prominent with minimal additions (cherry tomatoes, red onion, basil) and a simple vinaigrette typical of Midwestern summer salads.

1. Cut the kernels from the shucked ears of corn and place them in a bowl. If you prefer a raw, very sweet salad, skip to step 3; for a bit of char and depth, proceed to step 2.
2. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) neutral oil or butter. Add the corn kernels in an even layer and cook, stirring occasionally, until some kernels develop light brown char spots, about 4–6 minutes. Transfer the corn to a large mixing bowl and let cool slightly.
3. Add the halved cherry tomatoes, thinly sliced red onion, and sliced basil to the bowl with the corn.
4. In a small bowl or jar, whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) apple cider vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (1.25 ml) black pepper until emulsified.
5. Pour the vinaigrette over the corn mixture and toss gently to combine. Taste and adjust seasoning with additional salt or pepper if needed.
6. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with a few whole basil leaves if desired.