There are three ingredients that instantly come to mind when I think of summer: tomatoes, corn and basil. When I start to see these beauties at the market, I know that the warmer months are finally here, as are possibly some of the most delicious dishes ever. Sort of like this Summer Corn Salad from a great food blog called Lemons and Anchovies. Jean is the woman behind the colorful blog, which celebrates simple, yet beautiful food with gorgeous photos to match.

Her Summer Corn Salad combines fresh corn off the cob and cherry tomatoes with fresh basil and mint. The vinaigrette is equally as simple and uses clean flavors like garlic, olive oil and balsamic vinegar to brighten up all the vegetables–not that they need much help in the first place.

Jean makes this salad by first cooking the corn on the cob, then cutting the kernels off the cob once cooled. This is a fantastic way to use up leftover corn if you have some on hand.

If you don’t want to fire up the stove, you could also make things one step easier and use raw corn. Just cut the kernels off the cob the same way you would cooked corn, and proceed with making the salad as usual. Raw corn has the same lovely sweetness as cooked corn, but with that added crunchy texture.

Whether you decide to go with cooked corn, raw corn or even a mixture of the two, this salad is the perfect side to serve this weekend at your Memorial Day cookout. Something tells me it might be pretty tasty as a burger topping, too. What are some of your favorite cookout side dishes?