This corn and tomato salad has become a favorite summer side dish that is ready in 20 minutes. Made with corn, juicy cherry tomatoes, red onion, basil and a simple vinaigrette.

Colorful corn and tomato salad served in a white bowl, garnished with fresh basil—an easy summer side dish.

Why You’ll Love This Corn and Tomato Salad

This fresh corn and tomato salad is one of our go-to summer side dishes. It comes together in just 20 minutes using sweet corn, juicy cherry tomatoes, red onion, fresh basil, and a simple tangy vinaigrette. It’s perfect for BBQs, picnics, or an easy weeknight side.

We love serving it with grilled chicken or burgers for a complete summer meal. You can also try it alongside our Mexican street corn salad or black bean salsa for a crowd-pleasing spread.

Recipe Ingredients

Corn on the cob on the granite counter top.

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Find the full printable recipe with specific measurements below.

  • Corn: I love using fresh corn on the cob and cooking it on the grill. It makes the best corn and tomato salad with a charred flavor that goes well with the fresh ingredients.
  • Tomatoes: Halved cherry tomatoes or grape tomatoes add the perfect flavor to this corn and tomato salad.
  • Basil: Fresh basil is a must for this salad. It makes the flavor pop.
  • Dressing: A simple mix of olive oil, apple cider vinegar(or red wine vinegar or balsamic vinegar), and salt & pepper is all you need.

How to Make Fresh Corn Salad

Fresh ingredients for corn salad including cherry tomatoes, corn, red onion, basil, and dressing.
  1. Veggies. Combine the corn, onion, tomatoes, and basil in a medium size bowl.
  2. Dressing. Combine the vinegar and olive oil. Then pour over top and season with salt and pepper. Toss to combine. Mix together until the dressing has evenly coated the veggies.
  3. Chill. Cover and refrigerate until ready to serve.

Tips for Cooking Corn

There are lots of different ways to cook corn. My favorite method for this recipe is on the grill. You can also boil or microwave it if preferred.

  • Grilled corn: Simply wrap in foil and cook for 10 minutes, turning occasionally.
  • Cooking corn in the microwave: Place a wet paper towel around the corn and cook in the microwave for 5-7 minutes.
  • Boiling: Place corn in a large pot of boiling water. Cover with a lid and continue boiling for about 5-7 minutes.
  • Frozen corn: You could also use frozen corn kernels. Simply warm in a skillet with a little butter. This honey butter corn skillet is a family favorite!

Optional Add-Ins

  • Cheese: Crumbled goat cheese, feta cheese, or mozzarella would be a great addition to corn tomato salad.
  • Make it more filling: Add diced avocado for extra creaminess and heartiness.
  • Vegetables: Try adding in other summer vegetables, like cucumber, bell peppers, or grilled zucchini.
  • Sweeten the dressing: To make it a little sweeter mix in a little bit of honey with the dressing.
  • Herbs: You can mix up the fresh herbs and add in parsley, cilantro, and/or green onion.
Close-up of juicy tomatoes and tender corn kernels tossed with a simple vinaigrette.

Fresh corn makes a great side dish recipe. From street corn salad to corn salsa and elote dip, our family can’t get enough!

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Top down photo of fresh corn and tomato salad in a white serving bowl with basil.

Corn and Tomato Salad

5 from 38 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
This corn and tomato salad recipe has become a fast favorite and is made in just 20 minutes. It's the perfect light and refreshing dish to whip up all summer long!
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Ingredients 

  • 4 ears cooked corn , about 2 1/2 cups
  • ¼ cup chopped red onion
  • 1-2 cups cherry tomatoes , sliced in half
  • ¼ cup fresh basil leaves , julienned
  • 2 Tablespoons apple cider vinegar , or red wine vinegar
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt (more to taste)
  • ⅛ teaspoon pepper (more to taste)

Instructions

  • Cut kernels from corn and place in a large bowl.
  • Add the tomatoes, onion, and basil to the bowl. Pour the vinegar and olive oil over the top. Season with salt and pepper and stir until combined. Add more to taste.
  • Cover and refrigerate for at least 10 minutes before serving. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cooking corn: My favorite way to cook my corn is on the grill. Simply place corn on the grill and cook for 10-15 minutes, turning occasionally. 
Quick tip for cooking corn in the microwave: Place a wet paper towel around the corn and cook in the microwave for 5-7 minutes.

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

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I make it ahead of time?

Yes! You can prepare the salad a few hours in advance and store it in the refrigerator until ready to serve. Just give it a quick toss before serving to refresh the flavors.

How to store easy corn and tomato salad?

This salad tastes best if eaten 2-3 days after making it. Simply cover the bowl with a lid (or plastic wrap) and store it in the fridge. Try adding leftovers to a chopped salad or even serve on a piece of crusty French bread. So delicious!