Salad: United States – Maryland (Mid-Atlantic United States) – Maryland Corn and Tomato Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 4 ears Maryland sweet corn, shucked and kernels cut off — about 3 cups (450 g) kernels
- 1.5 lb (680 g) mixed heirloom tomatoes, assorted colors, cut into wedges or large dice
- 1/2 medium red onion, thinly sliced (about 1/2 cup / 75 g)
- 1/2 cup (15 g) fresh basil leaves, stacked and thinly sliced (chiffonade)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1/2 tsp (2.5 ml) fine sea salt, plus more to taste (about 2.5 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped flat-leaf parsley (optional)
- 1 tbsp (15 ml) extra-virgin olive oil for grilling/skillet (optional, if charring corn)
- Optional garnish: pinch Old Bay Seasoning to taste

Instructions

Short Description:
A bright, seasonal salad of sweet Maryland corn, mixed heirloom tomatoes, and red onion dressed in a light lemon-Dijon vinaigrette with fresh basil. Simple, fresh ingredients let local summer produce shine.

Regional Notes:
This Maryland version highlights local sweet corn and summer heirloom tomatoes, kept raw or briefly charred to preserve sweetness and texture. The salad is intentionally simple—no heavy add-ins—so it reads as a true market-to-table Mid-Atlantic summer dish; an optional sprinkle of Old Bay offers a nod to regional seasoning traditions.

1. Remove the kernels from the corn: stand each ear upright and cut kernels off with a sharp knife into a bowl. If you prefer a charred flavor, heat 1 tbsp (15 ml) olive oil in a heavy skillet over medium-high heat and cook kernels, stirring, until lightly browned in spots, 4–6 minutes; cool to room temperature. Alternatively, blanch kernels 1 minute in boiling water then shock in ice water and drain.
2. Prepare tomatoes and onion: place the tomato wedges and thinly sliced red onion in a large mixing bowl. If tomatoes are very juicy, gently drain excess liquid before adding.
3. Make the vinaigrette: in a small bowl whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1/2 tsp (2.5 g) salt, and 1/2 tsp (1 g) black pepper until emulsified.
4. Combine salad: add the cooled corn kernels to the bowl with tomatoes and onion. Pour the vinaigrette over the vegetables and toss gently to combine so tomatoes keep their shape.
5. Finish and rest: fold in the basil chiffonade and optional chopped parsley. Taste and adjust seasoning with more salt, pepper, or a light pinch of Old Bay if using. Let the salad rest 10–15 minutes at room temperature or chill up to 1 hour so flavors meld.
6. Serve: transfer to a serving bowl or platter and serve at room temperature or lightly chilled as a summer salad course.