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
Can I use grilled corn on the cob for this salad?
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.
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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
Equipment
Ingredients
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.
Nutrition
Notes
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