Why You’ll Love This Recipe
Fresh Corn Salad with Tomatoes is a vibrant, refreshing dish perfect for summer. Sweet, juicy corn kernels combine with ripe tomatoes, fresh herbs, and a tangy dressing to create a colorful and healthy salad. Whether served as a side dish at barbecues or a light lunch, this salad delivers crisp textures and bright flavors in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh corn kernels (from about 4 ears)cherry tomatoes (halved)red onion (thinly sliced)fresh basil or cilantro (chopped)olive oilfresh lime juice or lemon juiceapple cider vinegar (optional)saltblack pepper
directions
Bring a large pot of water to a boil and cook the corn for 3-4 minutes until just tender. Drain and let cool.
Cut the kernels off the cob and place them in a large mixing bowl.
Add the halved cherry tomatoes, sliced red onion, and chopped herbs.
Drizzle with olive oil, fresh lime or lemon juice, and apple cider vinegar if using.
Season with salt and black pepper to taste.
Toss everything gently to combine and let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 4 minutesCooling and mixing time: 15 minutesTotal time: 34 minutes
Variations
Add diced avocado for creaminess.
Use grilled corn for a smoky flavor.
Add crumbled feta or cotija cheese for a salty kick.
Include diced cucumbers for extra crunch.
Mix in a bit of minced jalapeño for a spicy edge.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.This salad is best enjoyed fresh and served cold. Not recommended for reheating.
FAQs
Can I use canned or frozen corn?
Yes, but fresh corn offers the best flavor and texture. If using frozen, thaw and drain well.
What tomatoes work best?
Cherry or grape tomatoes are ideal, but chopped heirloom or Roma tomatoes also work well.
Can I make this salad ahead of time?
Yes, prepare it a few hours in advance and refrigerate. Add delicate herbs just before serving.
Is this salad vegan?
Yes, it is naturally vegan and gluten-free.
What other herbs can I use?
Parsley, dill, or mint can be used in place of basil or cilantro.
How do I cut corn off the cob?
Stand the cob vertically and slice downward with a sharp knife to remove the kernels.
What dressing works best?
A simple mix of olive oil, citrus juice, and vinegar balances the salad’s freshness.
Can I make it spicy?
Yes, add chili flakes or diced fresh peppers to taste.
Is it good for potlucks?
Absolutely! It’s colorful, easy to transport, and holds up well.
How do I grill the corn?
Grill the whole ears over medium-high heat for 8-10 minutes, turning until charred, then cut off kernels.
Conclusion
Fresh Corn Salad with Tomatoes is a go-to recipe for sunny days and gatherings, blending sweet, tangy, and savory notes in one vibrant dish. It’s quick to prepare, endlessly adaptable, and guaranteed to brighten up any meal. Enjoy it on its own or as a side to your favorite grilled dishes.
PrintFresh Corn Salad with Tomatoes
Bright and refreshing salad combining sweet summer corn, ripe tomatoes, and fresh herbs–a perfect side dish or light lunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling (or grilling), Chopping, Tossing
- Cuisine: American / Summer
- Diet: Vegetarian
Ingredients
- 4 cups fresh corn kernels (about 4-5 ears)
- 2 cups cherry or grape tomatoes, halved (about 12 oz)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- 3 tablespoons extra‑virgin olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon honey or agave syrup (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon chili flakes or diced jalapeño (optional for heat)
Instructions
- If using ears of corn, remove husks and silk. Bring a pot of salted water to a boil, add corn, and cook 3 minutes. Drain and let cool. Slice kernels off the cob.
- In a large bowl, combine corn kernels, halved tomatoes, diced red onion, basil, and cilantro/parsley.
- In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, pepper, and chili flakes or jalapeño.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Adjust seasoning to taste, adding more salt, pepper, or lime juice if needed.
- Let salad sit at room temperature for 10–15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature. Leftovers keep well in refrigerator for up to 2 days.
Notes
- Grill the corn instead of boiling for a smoky flavor.
- Add diced avocado for creaminess just before serving to avoid browning.
- Substitute lemon juice if lime isn’t available.
- Mix in black beans or diced cucumber for extra texture and protein.
- For a Southwest twist, add chopped red bell pepper, cilantro, and use chili‑lime seasoning.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg