Celebrate summer flavors with our sweet, crunchy, and fresh Corn Tomato Salad. It is bursting with fresh flavors and takes minutes to prepare. Fresh corn and tomatoes are paired with a fresh lemon dressing for a refreshing side dish.
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Fresh salads are perfect side dishes for any main course. From a simple arugula salad to a hearty red lentil salad or a Mexican bean corn salad, they are easy to prepare and so tasty.
Why you'll love this recipe
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- knife
- Cutting Board
- Whisk
Ingredient List
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- fresh corn kernels
- cherry tomatoes
- red onion
- fresh basil leaves
- olive oil
- lemon juice
- Kosher salt
- cracked black pepper
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- knife
- Cutting Board
- Whisk
How to Make a Corn Tomato Salad
This is an overview of the recipe. The full instructions are below in the recipe card.
- Combine the vegetables in a large mixing bowl.
- Whisk ingredients to make the corn salad dressing.
- Pour the dressing over the tomato corn salad. Refrigerate
- Garnish with fresh basil. Serve and enjoy.
Eileen's Tips for Success
- The number of ears of fresh corn needed will vary depending on the size of the corn. One ear of corn produces approximately ½ - ¾ cups of corn. I used 9 ears of corn to get 5 cups.
- You can use canned corn (drained and rinsed) or frozen corn (blanched, drained, and cooled) instead of fresh corn.
- Our tomato corn salad is vibrant and fresh. Use fresh basil for the best results.
Frequently Asked Questions
Yes. Use either our grilled corn recipe or roasted corn recipe to prepare the corn for this salad recipe.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Corn: Use grilled corn, roasted corn, defrosted frozen corn, or canned corn, steamed or boiled for the corn salad.
- Protein: Add grilled chicken, poached shrimp, or cooked diced bacon to make this a main salad meal.
- Tomatoes: While I love to use my garden cherry tomatoes, any tomato can be sliced up, such as grape tomatoes or vine-ripened tomatoes can be used as well.
- Cheese: Feel free to add cheese to the corn salad. My favorites are blue cheese, feta cheese, or cubed cheddar cheese.
- Meal prep tip: Mix the salad and dressing separately, then combine right before serving to keep everything crisp.
- Caprese Style Corn Salad: Add mini balls of mozzarella cheese, and use balsamic vinegar for lemon juice.
- Mexican Street Corn Tomato Salad: Substitute chopped fresh cilantro in place of the basil, lime juice instead of the lemon juice, mayonnaise instead of the olive oil, and add a teaspoon of chili powder (or more to your liking), and top it off with some cotija cheese and add chopped avocado.
Make-ahead, storage, and freezer tips
Storage - Store leftover corn salad with tomatoes in a covered airtight container in the refrigerator for up to 5 days.
Serving Suggestions
Serve with any of our grilling recipes.
Similar recipes
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Summer Corn Tomato Salad
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 5 cups fresh corn , cooked & cooled (about 8-10 ears of corn)
- 10 ounces cherry tomatoes (halved) or grape tomatoes
- ½ cup chopped red onion
- ¼ cup sliced fresh basil
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- ¾ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- In a large mixing bowl, add 5 cups fresh corn, 10 ounces cherry tomatoes (halved), ½ cup chopped red onion, and ¼ cup sliced fresh basil. Gently toss together until combined.
- In a separate small mixing bowl, whisk together 3 Tablespoons olive oil, 2 Tablespoons lemon juice, ¾ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper until well combined.
- Pour the oil mixture into the salad mixture and mix until the oil mixture is evenly distributed throughout the salad.
- Taste the salad for seasoning; if necessary, adjust seasonings. Chill the salad for at least 30 minutes up to overnight to let flavors blend.
- Serve chilled.
NOTES
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