Fresh Corn and Tomato Salad
This Fresh Corn and Tomato Salad is summer in a bowl! It’s brimming with tender corn, sweet cherry tomatoes, basil and zesty lime for the perfect summer side dish. It includes just 5 ingredients and it’s ready in 20 minutes!
I love summer because the word salad means more than just a pile of greens with veggies. As my collection of summer salad recipes proves, anything goes!
Two of my favorite summer salads are horiatiki and Mexican corn salad, neither of which include lettuce. While I love green salads, it’s really nice to change things up from time to time.
This Fresh Corn and Tomato Salad is another recipe that’s free of greens, and it’s got all the flavors of summer in one delicious bowl.
Smoky grilled corn is tossed with sweet, juicy cherry tomatoes and fresh basil, with plenty of lime juice to make the flavors truly shine.
This recipe is proof that the simple things in life are often the best. 🙂
Why you’ll love this recipe:
- Tender grilled corn is combined with sweet cherry tomatoes, fresh basil and the zesty flavor of lime for the perfect summer salad.
- Corn tomato salad includes just 5 ingredients and can be customized a number of ways.
- It comes together in 20 minutes and may be made entirely in advance.
- This recipe dairy-free, gluten-free and vegan so it’s great for special diets.
Recipe ingredients
This easy corn tomato salad includes just 5 ingredients, and it can be customized based on whatever type of veggies, herbs or citrus that you have on hand.
Ingredient notes
- Corn. I used (4) ears of corn, which equals about 4 cups once removed from the cob. I used my grilled corn on the cob recipe for a nice smoky flavor, but air fryer corn on the cob, boiled corn or thawed frozen corn works as well.
- Cherry tomatoes. I love using cherry tomatoes because they’re easier to prep, they have a sweeter flavor and they hold their shape well. They may be substituted with your favorite variety of tomatoes.
- Basil. The fresh basil may be substituted with chopped fresh dill, cilantro or parsley. I highly recommend using fresh herbs as they have a lot more flavor.
- Lime juice and olive oil. This salad includes a simple dressing of fresh lime juice and olive oil. It may be substituted with lemon vinaigrette, red wine vinaigrette or your favorite store bought dressing.
How to make corn tomato salad
I love using grilled corn in this salad because of its smoky flavor, but any type of cooked corn will work.
Pro tip: Prep and cook the corn up to 2 days in advance to make salad assembly even faster.
See the recipe card below for full instructions.
- Rub the corn on the cob with oil.
- Grill the corn following instructions for my grilled corn on the cob (or use your favorite cooking method).
- Place the bottom of each corn cob in a bowl, and using a sharp knife, remove the corn by cutting from top to bottom.
- Add the remaining ingredients to the bowl of corn and toss well to combine.
Serving suggestions
- Corn tomato salad makes a great meal prep lunch topped with air fryer shrimp or air fryer chicken breast. Toss with black beans to make it vegetarian.
- It’s a great side dish for cookouts served with grilled burgers, grilled bbq chicken or grilled tomahawk steak.
- Serve as a topping for fish tacos or chicken burrito bowls.
- It makes a fresh,simple side dish served alongside air fryer salmon or tequila lime chicken.
- Change this salad up by adding beans, avocado, onions, feta cheese or your favorite veggies and herbs.
Recipe notes
- Pro tip:Â Prepare the corn up to 2 days in advance to make salad assembly even quicker.
- If you prefer not to grill the corn, you can prepare air fryer corn on the cob, boiled corn, or thawed and cooked frozen corn as a time saver.
- Corn tomato salad may be prepped up to a few hours in advance, and it keeps for up to 3 days in the refrigerator.
- Customize this recipe by using your favorite veggies, herbs and salad dressing. You can also change things up by adding crumbled feta cheese, avocado, beans, pesto sauce and so much more.
More summer salads you’ll love:
- Broccoli slaw
- Caprese salad
- Coleslaw
- German potato salad
- Greek salad
- Grilled sweet potato salad
- Grilled vegetable salad
- Honey lime rainbow fruit salad by Cooking Classy
- Orzo pasta salad
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Fresh Corn and Tomato Salad
Ingredients
- 4 ears corn shucked; yields about 4 cups cooked corn
- 1 pint cherry tomatoes halved
- 1/3 cup chopped fresh basil
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Rub the ears of shucked corn with enough oil to coat, then grill the corn according to instructions for grilled corn on the cob. See recipe notes below for alternate cooking methods.4 ears corn
- When corn is cool enough to handle, place the bottom of each corn cob in a bowl, and using a sharp knife, remove the corn by cutting from top to bottom.
- Add the remaining ingredients to the bowl of corn and toss well to combine. Adjust the seasoning as necessary and enjoy!1 pint cherry tomatoes, 1/3 cup chopped fresh basil, 1/4 cup fresh lime juice, 3 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
Notes
- Pro tip:Â Prepare the corn up to 2 days in advance to make salad assembly even quicker.
- If you prefer not to grill the corn, you can prepare air fryer corn on the cob, boiled corn, or thawed and cooked frozen corn as a time saver.
- Corn tomato salad may be prepped up to a few hours in advance, and it keeps for up to 3 days in the refrigerator.
- Customize this recipe by using your favorite veggies, herbs and salad dressing. You can also change things up by adding beans, avocado, onions, feta cheese, pesto sauce and so much more.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
