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Fresh Corn Salad with Tomatoes

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Bright and refreshing salad combining sweet summer corn, ripe tomatoes, and fresh herbs–a perfect side dish or light lunch.

Ingredients

Units Scale
  • 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

  1. 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.
  2. In a large bowl, combine corn kernels, halved tomatoes, diced red onion, basil, and cilantro/parsley.
  3. In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, pepper, and chili flakes or jalapeño.
  4. Pour the dressing over the salad and toss gently to coat all ingredients.
  5. Adjust seasoning to taste, adding more salt, pepper, or lime juice if needed.
  6. Let salad sit at room temperature for 10–15 minutes before serving to allow flavors to meld.
  7. 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

Find it online: https://easy-tapas-recipes.com/fresh-corn-salad-with-tomatoes/