Tillamook Sharp White Cheddar Corn Salad with a Creamy Basil Dressing

Prep Time
25 mins
Cook Time


  • 4 cups of fresh corn hulled off the ear or two cans of sweet corn, drained
  • 1 cup of cherry tomatoes sliced in half
  • ½ of a red pepper diced
  • 1/3 of an English cucumber diced
  • 4 ounces of Tillamook Sharp White Cheddar cubed into pea sized pieces
  • 1/4 cup of red onion diced
  • 2 TBSP of Salt
  • 6 large basil leaves minced
  • 2 TBSP of mayonnaise
  • 1 tbsp of white balsamic vinegar
  • ½ of a lemon juiced
  • A few cracks of black pepper to taste


  1. In a large bowl, combine corn, cherry tomatoes, red pepper, English cucumber, sharp white cheddar, red onion, and salt. Toss until well mixed.
  2. In a smaller bowl, whisk together basil, mayonnaise, white balsamic vinegar, lemon, and black pepper until thoroughly combined.
  3. Pour the dressing into the bowl with the corn mixture, and toss lightly to combine.
  4. Chill in the fridge until you’re ready to eat.
  5. Serve cold.