Tomato Basil Sweet Corn Potato Salad
Sweet corn kernels burst with summer sunshine alongside tender potatoes and juicy cherry tomatoes in this vibrant salad. The miso-tamari dressing adds an unexpected umami depth that transforms familiar flavors into something truly special for picnics and potlucks.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
15 min
Servings
4 servings
Ingredients
- 2 cupshalved cherry tomatoes
- 1/2 teaspoonKosher salt
dressing
- 1/3 cupextra-virgin olive oil
- 3 tablespoonswhite wine vinegar
- 1 tablespoongrainy mustard
- 1 tablespoontamari
- 1 tablespoonwhite or yellow miso
- 1 medium shallot (minced)
- 2 cupsyellow corn kernels (cut off of blanched corn ears or frozen thawed)
- 2 cupsbaby potatoes (steamed until fork tender and cut in 1-inch chunks)
- 1/4 cupchopped fresh basil leaves
- shaved Parmesan for garnish (optional)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Put cherry tomatoes in a large bowl and sprinkle with salt. Let stand at room temperature for .
- 2
Combine all dressing ingredients in a blender. Blend until thoroughly combined.
- 3
Combine the corn, potatoes, and basil with the tomatoes. Toss with enough dressing to coat. Chill before serving and top with shaved Parmesan, if using.