The Fresh Corn and Tomato Salad Recipe Everyone Will Love

Summer’s vibrant corn and tomato salad bursts with fresh, zesty flavors that dance across your plate.

Kernels of sweet corn mingle with juicy ripe tomatoes, creating a colorful medley.

Garden-fresh ingredients bring instant brightness to any meal.

Crisp herbs and a light vinaigrette add depth and complexity to this simple dish.

Each bite promises a refreshing crunch that celebrates seasonal produce.

Minimal preparation meets maximum flavor in this delightful side that will have everyone asking for seconds.

Corn Tomato Salad That’s Quick And Zesty

• Whip Up a Summer Delight: This corn and tomato salad is a breeze to make, perfect for cooks of all skill levels.
• Grab-and-Go Fresh Flavor: Minimal prep time and just a few ingredients make this recipe incredibly convenient for busy weeknight dinners or last-minute potlucks.
• Versatile Crowd-Pleaser: Serves as a fantastic side dish for barbecues, picnics, and summer gatherings, appealing to both adults and kids with its vibrant, simple taste.
• Quick Flavor Fusion: Refrigerating for just 10 minutes allows the ingredients to mingle, creating a deliciously fresh and tangy salad that tastes like it took hours to prepare.

What You Use For Corn Tomato Salad

• Corn: Sweet and crisp base of the salad, best when freshly cooked and cooled.
• Cherry Tomatoes: Bright, juicy flavor that adds color and freshness to the dish.
• Red Onion: Sharp and zesty ingredient that provides a mild bite.
• Fresh Basil Leaves: Aromatic herb that brings a classic Mediterranean touch.

• Apple Cider Vinegar, Red Wine Vinegar: Tangy liquid that balances and brightens the salad's flavors, choose based on personal preference.
• Olive Oil: Smooth, rich dressing component that helps blend all ingredients together.

• Salt: Essential flavor enhancer that brings out the natural tastes of vegetables.
• Black Pepper: Subtle spice that adds a gentle warmth to the overall dish.

Corn And Tomato Salad Quick Steps

Step 1: Grill or Microwave Corn

For fresh corn, heat on the grill by placing ears directly on medium-high heat.

Rotate every few minutes until kernels look golden and slightly charred, about 10-15 minutes.

Alternatively, wrap corn in damp paper towel and microwave for 5-7 minutes until tender.

Step 2: Prepare Vegetable Components

Using a sharp knife, carefully slice corn kernels away from cob into a spacious mixing bowl.

Halve cherry tomatoes, finely dice red onion, and delicately tear fresh basil leaves into small pieces.

• Grilled corn kernels
• Cherry tomatoes
• Red onion
• Fresh basil leaves

Step 3: Build Flavor Profile

Gently toss all prepared ingredients together in the bowl.

Drizzle with high-quality vinegar and extra virgin olive oil.

Sprinkle kosher salt and freshly cracked black pepper across the mixture.

Stir until vegetables are evenly coated and flavors start mingling.

Step 4: Chill and Serve

Cover the salad with plastic wrap and refrigerate for minimum 10 minutes.

This resting period allows ingredients to marinate and develop deeper, more complex taste.

Serve chilled as a refreshing summer side dish.

Fresh Ideas for Easy Corn and Tomato Salad

• Use a grill to add a delightful smoky taste to the corn, enhancing the overall flavor profile of the salad.
• When time is tight, microwave corn with a wet paper towel for a fast and easy cooking method.
• Refrigerate the salad for at least 10 minutes to allow the ingredients to blend and develop a more intense, harmonious flavor.
• Experiment with different herbs like cilantro or parsley to add a unique twist to the classic corn and tomato combination.
• This recipe is naturally vegan, making it a great option for plant-based diets without any modifications needed.

Chill Corn And Tomato Salad Without Losing Taste

• Store the corn and tomato salad in an airtight container in the refrigerator for up to 3-4 days. Keep the salad chilled to maintain its fresh flavor and crisp texture.
• Before storing, gently drain any accumulated liquid to prevent the salad from becoming soggy and to preserve its original texture.
• This salad is best enjoyed cold, but if you want to warm it slightly, microwave in short 15-20 second intervals, stirring between each interval to distribute heat evenly.
• Do not freeze this salad, as the tomatoes and fresh herbs will lose their texture and become mushy when thawed.

Easy Corn and Tomato Salad Pairings

• Refresh with Crisp White Wine: Pair this summer salad with a chilled sauvignon blanc or pinot grigio, enhancing the bright tomato and herb flavors with its light, zesty profile.
• Grill Alongside Grilled Protein: Serve this corn and tomato salad with grilled chicken, fish, or shrimp to create a complete meal that highlights fresh, seasonal ingredients.
• Boost with Creamy Side: Complement the salad's acidity with a dollop of goat cheese or burrata, adding richness and creating a balanced texture contrast.
• Elevate with Crusty Bread: Include a slice of rustic sourdough or ciabatta to soak up the delicious vinaigrette and provide a satisfying crunch alongside the salad.

Easy Corn and Tomato Salad Recipe Seasonal Reimaginings

• Vegan Corn Charm: Replace olive oil with avocado oil and add diced avocado for extra creaminess. Include chopped cilantro instead of basil for a fresh herb variation.
• Grilled Veggie Boost: Add grilled zucchini, bell peppers, and eggplant chunks to create a more substantial summer salad. Sprinkle with crumbled feta cheese for added flavor.
• Spicy Southwest Spin: Mix in diced jalapeños, black beans, and corn kernels. Replace red onion with green onions and add a dash of cumin for a zesty southwestern profile.
• Protein Power Salad: Incorporate grilled chicken, shredded rotisserie chicken, or canned tuna to transform the salad into a complete meal. Drizzle with a light lime vinaigrette for additional brightness.

FAQs

• Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn if fresh corn is not available. Thaw the corn completely and pat it dry before adding to the salad.

• What type of vinegar works best for this recipe?

Balsamic vinegar or apple cider vinegar are excellent choices that complement the corn and tomato flavors. White wine vinegar also works well.

• How long can I keep this corn and tomato salad in the refrigerator?

The salad stays fresh for 2-3 days when stored in an airtight container in the refrigerator. After that, the vegetables might start to lose their crispness.

• Is this salad considered a healthy side dish?

Absolutely! This salad is low in calories, high in nutrients, and packed with fresh vegetables. It’s a nutritious option that provides vitamins, fiber, and antioxidants.

Easy Corn and Tomato Salad Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crisp summer “Corn and Tomato Salad” brings fresh Mediterranean flavors dancing across your plate. Cool kernels and juicy tomatoes mingle with herbs, creating a perfect light side dish you’ll crave all season long.

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Ingredients

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Main Ingredients:

• 4 ears cooked corn (about 2.5 cups / 590 ml)
• 1–2 cups (240–480 ml) cherry tomatoes, sliced in half
• 0.25 cup (60 ml) chopped red onion
• 0.25 cup (60 ml) fresh basil leaves, julienned

Dressing Ingredients:

• 2 tablespoons (30 ml) apple cider vinegar or red wine vinegar
• 2 tablespoons (30 ml) olive oil

Seasoning Ingredients:

• 0.25 teaspoon salt (more to taste)
• 0.125 teaspoon pepper (more to taste)

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Instructions

1. Roast or steam corn kernels until they develop a golden, caramelized exterior and tender texture, either by grilling for 10-15 minutes or using microwave steaming method with a damp paper towel for 5-7 minutes.
2. Allow corn to cool completely to room temperature, then carefully slice kernels from the cob using a sharp knife, collecting them in a spacious mixing vessel.
3. Halve the cherry tomatoes, creating bite-sized pieces that will enhance the salad’s visual appeal and texture.
4. Finely dice the red onion into small, uniform pieces to distribute a sharp, pungent flavor throughout the dish.
5. Delicately slice fresh basil leaves into thin ribbons, releasing their aromatic oils and creating an elegant garnish.
6. Combine corn kernels, tomato halves, diced onion, and julienned basil in the mixing bowl, ensuring an even distribution of ingredients.
7. Drizzle extra virgin olive oil and white wine vinegar over the vegetable mixture, seasoning with kosher salt and freshly ground black pepper to elevate the natural flavors.
8. Gently toss the salad, ensuring each ingredient is coated with the dressing and seasonings.
9. Refrigerate the salad for a minimum of 10 minutes, allowing the flavors to harmonize and intensify before serving chilled.

Notes

• Grill corn for a smoky flavor by turning kernels every few minutes to prevent burning and achieve even charring.
• Use fresh summer corn at peak ripeness for the most sweet and juicy results in the salad.
• Chill ingredients beforehand to keep the salad crisp and refreshing, especially during hot weather.
• Experiment with herb variations like adding fresh mint or parsley for a different flavor profile that complements the corn and tomatoes.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 140
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg