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Easy Corn and Tomato Salad

This corn and tomato salad 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!

Corn salad.
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Fresh Corn Salad

One of our favorite vegetables is corn. Especially during the summer, since it’s peak season and tastes so sweet and delicious. If we’re not enjoying it on the cob, then we’re usually making this salad recipe, Mexican street corn or black bean and corn salsa.

During the summer, I love to make ALL types of salads for bbqs. And this corn and tomato salad has become a favorite side dish. It’s so light and fresh and only takes 20 minutes to throw together.

All of the combined flavors taste fabulous and are so delicious! I love to grill my corn to give it that perfect charred flavor (if you haven’t had grilled corn before, definitely try it), however you can cook your corn any way you prefer.

This is the perfect summer salad recipe and will definitely be on rotation in my house all season long!

Key Ingredients

Corn on the cob.
  • Corn: I love using fresh corn on the cob and cooking it on the grill. It gives it the perfect charred flavor that tastes great with the other fresh ingredients.
  • Tomatoes: Cut cherry tomatoes add the perfect flavor to this salad.
  • Basil: Fresh basil is a must for this salad. It makes the flavor pop.
  • Dressing: A simple mix of olive oil, vinegar and salt & pepper is all you need.

Variations

Here are some delicious ways to dress up this salad.

  • Crumbled goat cheese, feta cheese or mozzarella would be a great addition.
  • Feel free to add diced avocado or grilled chicken to bulk up the salad a little.
  • Try adding in other summer vegetables, like cucumber, bell peppers or grilled zucchini.
  • If you’re not a huge fan of apple cider vinegar, you could substitute with balsamic or red wine vinegar instead.
  • To make it a little sweeter mix in a little bit of honey with the dressing.
  • You can mix up the fresh herbs and add in parsley, cilantro and/or green onion.

How to Make Corn Salad

Corn tomato salad.
  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.

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.

  • Grilling: Simply wrap in foil and cook for 10 minutes, turning occasionally.
  • Cooking corn in 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 lid and continue boiling for about 5-7 minutes.
  • Frozen corn: You could also use frozen corn. Simply warm in a skillet with a little butter.
Corn salad recipe.

FAQ

How Long Does it Last in the Fridge?

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

What is corn salad made of?

This corn salad is made with fresh corn on the cob, tomatoes, onions, basil and a simple dressing. You can add in avocado and feta if desired.

What does corn salad taste like?

This corn salad tastes like grilled corn with tomatoes. It is crisp and has a nice crunch to it. It has all the flavors of summer.

More Fresh Summer Salads

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corn tomato salad

Corn and Tomato Salad

5 from 15 votes
Author: Jamielyn Nye
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!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients 

  • 4 ears cooked corn , about 2 1/2 cups
  • 1/4 cup chopped red onion
  • 1-2 cups cherry tomatoes , sliced in half
  • 1/4 cup fresh basil leaves , julienned
  • 2 Tablespoons apple cider vinegar , or red wine vinegar
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt (more to taste)
  • 1/8 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 at least 10 minutes before serving. 

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. 
Variations:
  • Crumbled goat cheese, feta or mozzarella would be a great addition.
  • Feel free to add diced avocado to bulk up the salad.
  • Try adding in other summer vegetables, like cucumber or bell peppers.
  • Substitute with balsamic or red wine vinegar instead.
  • To make it a little sweeter mix in a little bit of honey with the dressing.

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.

Course: Salad
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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