20-Minute Vibrant Corn Tomato Salad
A colorful, crisp, and refreshing salad combining sweet corn, juicy cherry tomatoes, and fresh basil, tossed in a simple olive oil and vinegar dressing. Ready in just 20 minutes, it’s a nutritious, fiber-rich, and light dish perfect for summer meals or quick weeknight sides.
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.
