Salad: United States – New Jersey – New Jersey Corn and Tomato Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 4 ears fresh Jersey corn, kernels removed, approx. 3 cups (480 g) kernels
- 3 medium ripe Jersey tomatoes, seeded and diced, approx. 1 lb (450 g)
- 1/2 small red onion, thinly sliced, approx. 2 oz (60 g)
- 1/4 cup (10 g) fresh basil leaves, chiffonade
- 2 tbsp (8 g) chopped fresh flat-leaf parsley (optional)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup (optional, balances acidity)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (canola or vegetable) for cooking corn (optional if charring)
- 4 oz (115 g) fresh mozzarella, diced or torn (optional)

Instructions

Short Description:
A bright, summer salad of fresh Jersey corn and ripe tomatoes tossed with thin red onion, basil, and a light red wine vinaigrette. Served chilled or at room temperature, it highlights the peak-season produce of New Jersey.

Regional Notes:
This version showcases New Jersey's summer harvest by using fresh sweet corn (often called Jersey corn) and locally grown tomatoes, kept simple with a light vinaigrette and raw red onion. Unlike heavier or dressed corn salads elsewhere, the emphasis here is on raw or lightly charred produce and minimal, fresh herbs to let the crop flavors shine.

1. Prepare the corn: if you prefer a raw-sweet texture, leave kernels raw after cutting from the cobs. For a slightly smoky note, preheat a grill or a heavy skillet over medium-high heat, brush the ears with 1 tbsp (15 ml) neutral oil, and grill or char the whole ears, turning, until lightly blackened in spots (about 8–10 minutes). Let cool, then cut kernels from the cobs into a bowl.
2. Combine vegetables: add the diced tomatoes and thinly sliced red onion to the bowl with the corn. If using mozzarella, add it now.
3. Make the vinaigrette: in a small bowl or jar, whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 1 tsp (5 g) Dijon mustard, and 1 tsp (5 ml) honey (if using) until emulsified. Season with 1/4 tsp (1.5 g) kosher salt and 1/2 tsp (1 g) freshly ground black pepper; adjust to taste.
4. Dress the salad: pour the vinaigrette over the corn, tomatoes, and onion. Add the chiffonade basil and chopped parsley (if using).
5. Toss gently to combine, making sure the dressing coats the vegetables without crushing the tomatoes or mozzarella.
6. Rest and finish: let the salad sit for at least 15 minutes at room temperature or chill up to 1 hour to allow flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: transfer to a serving bowl or platter and garnish with a few whole basil leaves. Serve chilled or at cool room temperature as a salad course or side to grilled meats or seafood.