This vibrant Corn and Tomato Salad is a quick, refreshing dish that bursts with summer flavors.
Packed with fiber from fresh vegetables and heart-healthy fats from olive oil, it’s a light yet satisfying option for any meal.
Naturally low in saturated fat and rich in plant-based nutrients, it’s perfect for weeknight dinners, meal prep, or a wholesome side for gatherings.
20-Minute Vibrant Corn Tomato Salad
Equipment
- 1 large bowl
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Measuring spoon
- 1 spoon or spatula for mixing
Ingredients
- 4 ears of corn cooked (about 2 ½ cups kernels)
- ¼ cup red onion chopped
- 1 –2 cups cherry tomatoes halved
- ¼ cup fresh basil leaves julienned
- 2 tablespoons apple cider vinegar or red wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt adjust to taste
- ⅛ teaspoon black pepper adjust to taste
Instructions
- Prepare the Corn Kernels: Start by removing the husks and silk from the cooked corn ears. Place each ear on a cutting board and, using a sharp knife, carefully slice the kernels off the cob. Make sure to cut close to the base to capture all the sweet corn bits. Transfer the freshly cut kernels into a large mixing bowl, which will serve as the main container for your salad.
- Chop the Red Onion: Next, take your red onion and peel off the outer skin. Cut the onion in half, then finely chop it into small, even pieces. This ensures the onion’s sharp flavor is evenly distributed throughout the salad without overpowering the other ingredients. Add the chopped onion to the bowl with the corn kernels.
- Prepare the Cherry Tomatoes: Wash 1–2 cups of cherry tomatoes thoroughly under running water. Pat them dry with a clean kitchen towel. Slice each tomato in half lengthwise to reveal their juicy interiors. This step allows the natural tomato juices to mix with the dressing, enhancing the salad’s flavor. Add the halved cherry tomatoes to the mixing bowl.
- Julienne the Fresh Basil: Take ¼ cup of fresh basil leaves and gently stack them together. Roll them tightly into a cigar-like shape and use a sharp knife to cut them into thin, delicate strips (julienne). The basil adds a fragrant, herbaceous note that balances the sweetness of the corn and the acidity of the tomatoes. Add the julienned basil to the bowl with the corn, onion, and tomatoes.
- Mix the Dressing: In a small separate bowl, combine 2 tablespoons of apple cider vinegar (or red wine vinegar) with 2 tablespoons of olive oil. Add ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Whisk the ingredients together thoroughly until the oil and vinegar emulsify into a smooth dressing. Taste and adjust the seasoning if necessary to suit your preference.
- Combine Ingredients with Dressing: Pour the prepared dressing evenly over the corn, tomatoes, onion, and basil in the large bowl. Using a spoon or spatula, gently fold all the ingredients together, ensuring each piece of corn and tomato is coated with the flavorful dressing. Take care not to crush the tomatoes; gentle folding preserves their texture and juice.
- Chill and Marinate: Once combined, cover the salad with plastic wrap or a lid and refrigerate for at least 10 minutes. This allows the flavors to meld together, giving the vinegar time to lightly soften the corn and infuse the salad with a refreshing, tangy taste. For best results, let it chill up to 30 minutes before serving.
- Taste and Adjust Before Serving: Before serving, remove the salad from the fridge and give it a final gentle stir. Taste a small spoonful and adjust the seasoning if needed—add a pinch more salt or pepper if desired. The salad should taste vibrant, slightly tangy, and perfectly balanced with the sweetness of corn and tomatoes.
- Serve and Enjoy: Spoon the chilled Corn and Tomato Salad into a serving bowl or individual plates. It makes a perfect side dish for grilled meats, sandwiches, or as a light, healthy lunch on its own. Garnish with extra basil leaves if you like for a fresh, colorful presentation. Serve immediately and enjoy the crisp, summery flavors!
Notes
- Corn Cooking Tips: Grilled corn adds a sweet, smoky flavor that enhances this salad. Simply place husked corn on a preheated grill for 10–15 minutes, turning occasionally until tender and lightly charred.
- Quick Microwave Option: For a fast alternative, wrap the corn in a damp paper towel and microwave for 5–7 minutes. Let it cool slightly before slicing off the kernels.
- Tomato Selection: Choose ripe, firm cherry or grape tomatoes for the best flavor and texture. Overripe tomatoes may become too soft after mixing.
- Herb Variations: Fresh basil is ideal, but fresh parsley or cilantro can provide a different but equally delicious flavor profile.
- Serving Temperature: This salad is best served chilled or at room temperature to fully enjoy the crisp freshness of the vegetables.
Chef’s Secrets for Maximum Flavor
To elevate this simple salad, focus on the balance of textures and flavors.
Use freshly grilled corn whenever possible, as it provides a naturally sweet, smoky taste that pairs beautifully with the acidity of cherry tomatoes.
Always julienne your basil rather than chopping it roughly to release its aromatic oils without bruising the leaves.
When mixing the dressing, whisk the oil and vinegar together to emulsify it fully—this ensures that every kernel and tomato is coated evenly, giving a consistent flavor in every bite.
Lastly, allow the salad to chill for at least 10 minutes; this short marination helps the vinegar slightly soften the corn while melding all the flavors together harmoniously.
Serving Suggestions for Everyday Meals
This Corn and Tomato Salad is wonderfully versatile.
Serve it as a refreshing side with grilled chicken, fish, or tofu for a light, balanced meal.
It also works beautifully as a topping for tacos, sandwiches, or avocado toast, adding crunch and brightness.
For summer gatherings or potlucks, place it in a colorful serving bowl with a few whole basil leaves on top for a visually appealing centerpiece.
It pairs especially well with light vinaigrettes, citrus-flavored dishes, or creamy dressings on the side.
Storage Tips to Keep Fresh
Store this salad in an airtight container in the refrigerator for up to 2 days.
To maintain maximum freshness, keep the dressing separate if you plan to store it longer and combine it just before serving.
Avoid freezing, as the tomatoes and corn will release excess water and lose their crisp texture.
Before serving leftovers, give the salad a gentle stir and taste it—sometimes a small pinch of salt or a drizzle of olive oil is needed to refresh the flavors.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh corn?
Yes! Frozen corn works well when thawed and lightly sautéed or steamed. It won’t have the same smoky flavor as grilled fresh corn, but it still provides the sweetness and crunch needed for the salad.
2. Can I prepare this salad in advance?
You can prepare it a few hours ahead, but for the best texture, add the dressing just before serving. If made too early, the tomatoes may release excess juice and make the salad watery.
3. What can I substitute for apple cider vinegar?
Red wine vinegar, white wine vinegar, or a mild balsamic vinegar can be used. Each option slightly alters the flavor, so adjust the quantity to taste if necessary.
4. Can I make this salad vegan or plant-based?
Absolutely! This recipe is already vegan and plant-based, as it contains no animal products. It’s also naturally low in saturated fat and rich in fiber and plant-based nutrients.
5. How can I add more flavor without overpowering it?
Consider adding a squeeze of fresh lemon juice or a sprinkle of finely grated Parmesan (for non-vegan versions).
Toasted seeds, like pumpkin or sunflower, can add crunch and subtle flavor, too, without overwhelming the fresh vegetables.
