Fresh Corn and Tomato Salad
Fresh Corn Tomato Salad is fresh, flavorful and the perfect summer side dish! It includes just 5 ingredients and it's so easy to make!
Servings: 6 servings
Calories: 131kcal
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: 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
Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 212mg | Potassium: 351mg | Fiber: 2g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 25mg | Calcium: 14mg | Iron: 1mg