This salad screams backyard BBQ. And the bright and playful colors are the perfect accompaniment to the burgers you have cooking on the grill. If corn is in season and you can snag some from your local farmers market, by all means use it in this salad. But frozen corn works too (and no judgments here!). —Ashlynn Campagna
Test Kitchen Notes
A simple summer side that’s potluck-friendly and comes together quickly—yes, please! We love the idea of being able to use frozen corn for ease (or when you’re craving fresh summer flavor in the middle of winter). Fresh corn is generally at its peak in mid-to-late summer, which is why we appreciate the flexibility of a frozen option during the off-season. The only other produce you need is a sweet yellow onion, bell pepper (we love the pop of color that you get from an orange or red bell pepper), and fresh basil, all of which you can easily find year-round. Everything is sautéed together in equal parts olive oil and butter, plus a little bit of kosher salt and cracked black pepper. If you don’t have basil, try parsley or chervil, both of which are mild-flavored herbs that will add a touch of green and earthiness, without being overpowering.
This recipe was inspired by Ina Garten's Confetti Corn Salad, but if you want to zhuzh it up, you could sauté it with a little bit of bacon for a delicious, salty edge or fold in bocconcini (aka baby mozzarella balls). Serve it with summer staples: our favorite grilled chicken thighs, braised baby back ribs, the ultimate cheeseburger, and for vegetarian guests, whip-easy three-ingredient veggie burgers. We recommend serving it hot. Oh, and we’re going to pass on sharing instructions for reheating it a day or two later because there will be no leftovers—that’s a promise. —Food52