The Best Corn and Tomato Salad
This fresh and vibrant corn and tomato salad is everything you want in a summer dish—light, refreshing, and bursting with flavor.
It comes together in just 20 minutes using simple, wholesome ingredients. Sweet corn, juicy cherry tomatoes, and fragrant basil are tossed with a tangy vinaigrette, making this the perfect side for barbecues, picnics, or easy weeknight dinners.
Whether you’re looking for a quick and healthy side dish, a way to use up fresh summer produce, or just something delicious to brighten your table, this salad delivers every time.
It’s simple, customizable, and pairs well with just about everything. Once you try it, you’ll want to make it all season long!
For Corn and Tomato Salad
- Corn – Use fresh corn for the best flavor. Grilled, boiled, or microwaved corn all work well.
- Cherry Tomatoes – Sweet and juicy, these add vibrant color and freshness. Slice them in half for easy eating.
- Red Onion – Adds a bit of crunch and a mild sharpness to balance the sweetness of the corn and tomatoes.
- Fresh Basil – Brings a bright, herby flavor that pairs perfectly with summer produce.
- Olive Oil – Helps tie all the ingredients together and adds a rich, smooth taste.
- Apple Cider Vinegar – Provides a light tanginess that enhances the salad’s freshness. You can swap with balsamic vinegar.
- Salt and Pepper – Essential for bringing out the flavors. Adjust to taste.
Optional Add-Ins & Variations
- Cheese – Crumbled feta, goat cheese, or fresh mozzarella would be delicious.
- Avocado – Adds creaminess and extra nutrients.
- Cucumber or Bell Peppers – Great for extra crunch and variety.
- Honey – A drizzle can add a touch of sweetness to balance the acidity of the vinegar.
Fresh Corn and Tomato Salad
Nothing says summer like sweet corn and juicy tomatoes! This easy corn and tomato salad is bursting with fresh flavors and takes just 20 minutes to make.
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Servings: 6
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Ingredients
- 4 ears of cooked corn (about 2 ½ cups)
- ¼ cup red onion, finely chopped
- 1-2 cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, julienned
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper (adjust to taste)
Instructions
- Cut the corn kernels off the cob and transfer them to a large mixing bowl.
- Add the cherry tomatoes, red onion, and fresh basil.
- Drizzle with vinegar and olive oil, then season with salt and pepper. Stir everything together until well combined.
- Cover and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
- Grilled Corn: For the best flavor, grill the corn over medium heat for 10-15 minutes, turning occasionally until slightly charred.
- Microwave Method: Wrap each ear of corn in a damp paper towel and microwave for 5-7 minutes. Let cool before cutting the kernels off.
- Add crumbled feta, goat cheese, or mozzarella for a creamy twist.
- Mix in diced avocado for extra creaminess and texture.
- Include other summer vegetables like cucumber or bell peppers.
- Swap the vinegar for balsamic for a slightly sweeter flavor.
- Stir in a touch of honey to enhance the sweetness of the salad.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Sodium: 100mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 9.2mg | Calcium: 5mg | Iron: 0.4mg
- Can I use frozen or canned corn instead of fresh?
Absolutely! Fresh corn is best, but frozen or canned works too. If using frozen, just thaw it first. For canned, drain and rinse well to get rid of extra salt. Quick and easy! - Do I have to cook the corn before adding it?
Nope! Raw corn is sweet and crisp, making it a great addition as is. But if you love that smoky, caramelized flavor, go ahead and grill or boil it first. Your call! - How long does this salad keep?
It’s best eaten fresh, but leftovers? Totally fine! Store it in an airtight container in the fridge for 2-3 days. Just give it a stir before serving and maybe add a squeeze of fresh lemon to perk it up. - Can I make this salad ahead of time?
Yes! You can chop and prep everything in advance, but wait to add the dressing until just before serving. This keeps everything fresh and crisp. - What else can I throw in?
So many options! Try crumbled feta, diced avocado, cucumbers, bell peppers, or even a handful of arugula. Want a little sweetness? A drizzle of honey in the dressing works wonders.
