Grow your own corn salad: plants for corn salad all season

Fresh corn off the cob with tomatoes, onion, and basil.

For a family of 4 making summer corn salad weekly in season (6 times a year), grow:

CropAmountPlantsBed sq ftYield assumptionSeeds
Sweet corn14 lb19 (14 to 28)3820 to 24 ears per 10 ft of row, about 1.5 ears (0.75 lb) per plant. Plant in blocks.Shop Seeds Now
Cherry tomato1.8 lb14About 6 lb per plant. Smaller fruit, long harvest.Shop Seeds Now
Jalapeno pepper2 oz12.5About 1.25 lb (roughly 40 peppers) per plant.Shop Seeds Now
Basil2 oz11About 0.5 lb of leaves (8 packed cups) per plant over a summer of regular cutting.Shop Seeds Now
Onion11 oz3 (2 to 3)0.510 lb per 10 ft of row at 4 inch spacing, so about one 1/3 lb bulb per plant.Shop Seeds Now
Total46

Garden ingredients per recipe (6 side servings)

  • 6 ears sweet corn
  • 1 cup cherry tomato
  • 1/4 red onion onion
  • 1 jalapeno jalapeno pepper
  • 1/4 cup basil

From the pantry

  • 1 lime
  • 2 tablespoons olive oil

Cook corn briefly, cut off the cob, toss with the rest.

Change household size or combine dishes in the Plate to Plot tool

Sources and assumptions

Amounts include 15 percent extra for culls, pests, and kitchen trim. Plant counts use the typical yield; the range uses the high and low yields. Bed space assumes intensive beds at recommended spacing. Yields vary with variety, weather, and soil.

Guides and tools

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