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Corn, Tomato & Summer Squash Salad

Sweet summer simplicity plated!

  • Serves4
  • Cooks in 25 mins
  • Prep time 10 mins


adds to shopping list

  • 2 cobs corn - in husk
  • 1 yellow summer squash
  • 2 cups cherry tomatoes
  • 1 scallion - fine sliced
  • 2 sprigs fresh basil leaves
  • 1 tbsp vinegar - white balsamic | wine | rice
  • 2 pinches sea salt | dulse
  • 1 tbsp olive oil - optional



Corn, Tomato & Summer Squash Salad


COOK CORN whole in the husk.   Trim off long leaves & corn silk – see photo.  TURN on the oven 400F | 200C and place corn cobs on the middle shelf of cold oven – SET timer for 25 mins – the corn will cook as the oven heats up.  Remove from oven after 25mins and let cool in the husk until cool enough to handle.


THINLY slice yellow summer squash | zucchini.  SLICE cherry tomatoes in half and some in quarters.


PEEL-cooled corn – stand vertically on a chopping board and slice down, cutting kernels off the cob using a chef’s knife.


PLATE corn, tomatoes and summer squash slices. 


SPRINKLE with vinegar and salt, oil (optional)  SCATTER over sliced scallions and basil leaves.


SERVE as is with Basil Pesto, Lemon Dijon Mustard, or Cashew Sour Cream.


STORE covered in the fridge for a few hours before serving.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP & ADD vegetables like radishes, pattypan squash, kohlrabi.


SWAP HERBS for chives, parsley, opal basil, mint, nasturtium flowers.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

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