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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 4 ears fresh sweet corn, shucked, about 1 lb (450 g) kernels
- 1 lb (450 g) ripe tomatoes (such as vine-ripe or field tomatoes), diced
- 1/2 small red onion, thinly sliced (about 3 oz / 85 g)
- 1/3 cup (packed) fresh basil leaves, chiffonade (about 10 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) honey or maple syrup
- 1/2 tsp (2.5 ml) Dijon mustard
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

Short Description:
A bright summer salad highlighting sweet Delaware corn and ripe tomatoes, tossed with red onion, fresh basil, and a light lemon-red wine vinaigrette. Served at room temperature or chilled, it showcases simple farm-fresh flavors.

Regional Notes:
This Delaware variation emphasizes fresh sweet corn from local farms and vine-ripe field tomatoes, often eaten raw or only lightly charred to preserve sweetness. The salad stays simple—red onion and fresh basil with a light vinaigrette—rather than heavy dressings, reflecting Mid-Atlantic market-fresh produce traditions.

1. Prepare the corn: preheat a grill to medium-high (or a cast-iron skillet over medium-high heat) and grill the ears 8–10 minutes, turning occasionally, until lightly charred in spots; alternatively boil ears 3 minutes and immediately plunge into ice water. Let cool slightly.
2. Cut kernels from the cobs: standing an ear upright on a cutting board, slice downward with a sharp knife to remove kernels; transfer kernels to a large mixing bowl.
3. Prepare tomatoes and onion: dice the tomatoes and add to the bowl with the corn. Thinly slice the red onion and, if desired to mellow the bite, soak the slices in cold water 5–10 minutes then drain and pat dry; add to the bowl.
4. Make the vinaigrette: in a small bowl or jar whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, kosher salt, and black pepper until emulsified.
5. Combine and toss: pour about three-quarters of the vinaigrette over the corn, tomatoes, and onion; add the basil and gently toss to combine. Taste and add remaining vinaigrette as needed.
6. Rest and adjust seasoning: let the salad sit 10–15 minutes at room temperature (or chill up to 1 hour) to allow flavors to meld. Taste and adjust salt and pepper before serving.
7. Serve: transfer to a serving bowl or platter, garnish with a few torn basil leaves if desired, and serve as a fresh salad course or a side to grilled seafood or chicken.