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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetables, Vegetarian · July 28, 2022

Cherry & Corn Summer Salad with Hazlenuts, Basil & Mint

Jump to Recipe Print Recipe

This cherry & corn summer salad is everything I love about simple salads. It’s easy to assemble, not too much fuss required, and you don’t even need to shake up a dressing on the side. The cherries naturally coat the salad in a subtle tart-and-sweet flavor, and the raw corn lends it’s signature refreshing crunch. Add in my favorite herbs, basil and mint, and some wholesome crunch from hazelnuts and the salad is nearly done.

When I first made this summer salad, I thought it needed something. So the second time I made it, aleppo pepper and ground coriander entered the scene, and it completely changed the game. Although the salad still maintains all its subtle summer flavors, these two spices helped take it to the next level. Raw corn and cherries have never looked so good.

Table of contents

  • Ingredients for this cherry & corn salad
  • How to make this summer cherry & corn salad
  • Looking for other salad recipes?

Ingredients for this cherry & corn salad

  • 2 ears of corn, raw and shucked
  • 2 cups of cherries
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1/3 cup roasted hazelnuts
  • olive oil as needed
  • red wine vinegar as needed
  • 1/4 tsp aleppo pepper
  • 1/2 tsp ground coriander
  • salt & pepper to taste

How to make this summer cherry & corn salad

I love a salad that is as easy as chop-mix-toss-serve. For this salad begin by prepping all the ingredients. Grab a sharp knife and remove all the corn kernels from the corn cobs. Set them in a large bowl. Halve and quarter all the cherries, removing the pits. Add them to the bowl as well.
Use your hands to “rough up” the herbs. This means rubbing them in your palm to activate the aromatics, lightly tearing them, and giving them a few squeezes. All of this will enhance their flavor! Add these to the bowl as well.
Roughly chop the hazelnuts, you want some pieces big and some small. Add them to the bowl.
Add a generous glug of olive oil and red wine vinegar to the bowl. You want the ingredients coated, but not wet. Toss to combine.
Add the aleppo pepper, coriander, a pinch of salt and a few twists of black pepper. Continue to toss with your hands.
Taste the salad, and adjust the olive oil, vinegar, salt and pepper as needed. Taste and adjust until you have a salad that is brightly acidic, but still rich in flavor from the spices.
To serve, pour a generous helping on a plate and garnish with any extra herbs. Add an optional side of toast or crispy tofu and enjoy!

Looking for other salad recipes?

I love a good, salad, although mine tend to err on the side of less-lettuce-equals-more-salad. Here are a few favorites from the blog!

Radish Greens Salad on Avocado Toast
This salad-on-toast uses the whole radish, and I mean the whole radish, greens and all. It's such a phenomenal way to make sure you have no vegetable waste, and the salad itself is a dream. It uses a rich, dilly yogurt dressing and a creamy, crunchy avocado toast base to make a fantastic, easy and vegetable-forward plate.
Check out this recipe
Edamame Salad with Parmesan, Basil & Mint
This salad is so easy and so delicious, plus it's packed with protein. Perfect for any time you want a quick-but-craveable lunch
Check out this recipe
Summer Shishito Pepper Salad
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
Check out this recipe

And that’s it for this cherry & corn summer salad recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Cherry & Corn Summer Salad with Hazelnuts, Basil & Mint

This salad screams summer, even though there is not a piece of lettuce in sight. It's bright, sweet, refreshing and filled with bright herbs and spices. It's one of those salads that doesn't need a dressing, it's just that good on its own.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:2 minutes mins
Course: Main Course, Salad
Cuisine: American
Keyword: cherries, corn, salad
Servings: 2 servings

Ingredients

  • 2 ears of corn raw and shucked
  • 2 cups of cherries
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1/3 cup roasted hazelnuts
  • olive oil as needed
  • red wine vinegar as needed
  • 1/4 tsp aleppo pepper
  • 1/2 tsp ground coriander
  • salt & pepper to taste

For serving (optional)

  • 2 slices your bread of choice toasted
  • 2 servings crispy tofu recipe also on this blog!

Instructions

  • Begin by prepping all the ingredients. Grab a sharp knife and remove all the corn kernels from the corn cobs. Set them in a large bowl. Halve and quarter all the cherries, removing the pits. Add them to the bowl as well.
  • Use your hands to "rough up" the herbs. This means rubbing them in your palm to activate the aromatics, lightly tearing them, and giving them a few squeezes. All of this will enhance their flavor! Add these to the bowl as well.
  • Roughly chop the hazelnuts, you want some pieces big and some small. Add them to the bowl.
  • Add a generous glug of olive oil and red wine vinegar to the bowl. You want the ingredients coated, but not wet. Toss to combine.
  • Add the aleppo pepper, coriander, a pinch of salt and a few twists of black pepper. Continue to toss with your hands.
  • Taste the salad, and adjust the olive oil, vinegar, salt and pepper as needed. Taste and adjust until you have a salad that is brightly acidic, but still rich in flavor from the spices.
  • To serve, pour a generous helping on a plate and garnish with any extra herbs. Add an optional side of toast or crispy tofu and enjoy!

Posted In: Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetables, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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Latest on Instagram

Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
justine_gardens How we built it, what we’re gr justine_gardens 

How we built it, what we’re growing, exactly what to say at Home Depot to get your lumber (lol), + the infamous garden clogs will all be in the blog and newsletter tomorrow! 

#citygarden #raisedgardenbeds
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