This corn and tomato salad is my favorite summer side dish. Fresh corn, juicy cherry tomatoes, basil, and a simple vinaigrette. Ready in 20 minutes and perfect alongside anything you’re grilling.

Colorful corn and tomato salad served in a white bowl, garnished with fresh basil.

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Why You’ll Love This Summer Corn and Tomato Salad

This summer corn and tomato salad recipe is fresh, colorful and so easy to throw together when corn and tomatoes are in season. Sweet corn, juicy cherry tomatoes, red onion and basil are tossed in a simple vinaigrette for a side dish that feels like peak summer.

Grilled corn gives it the best smoky-sweet flavor, but you don’t have to overthink it. Boiled, microwaved or leftover corn all work here. I actually like making it ahead because the dressing has time to soak into the corn and tomatoes.

It’s the perfect side for grilled chicken, burgers or steak, and it travels well to cookouts too. For a full potluck spread, try it alongside our Mexican street corn salad or black bean salsa.

XO - Jamielyn
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“I don’t cook the corn. Raw fresh from the farm corn is great right off the cob. That mixed with summer, farm tomatoes are terrific. I do put my tomatoes on paper towels after being cut to drain off the water. I added Vidalia onion instead of red and did add the avocado. Terrific salad!”

Cathy

Ingredient Notes

Fresh corn on the cob on a marble counter ready for a corn and tomato salad.

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 Prep Corn for Corn and Tomato Salad

My favorite method is on the grill for that smoky-sweet flavor, but any of these work great:

  • Grilled corn: Wrap in foil and cook for 10 minutes, turning occasionally.
  • Microwave: Wrap in a wet paper towel and microwave for 5-7 minutes.
  • Boiling: Place in a large pot of boiling water, cover and boil for 5-7 minutes.
  • Frozen corn: Warm in a skillet with a little butter. Our honey butter corn skillet is a family favorite!

How to Make Corn and Tomato Salad

Ingredients for summer corn tomato salad including fresh corn, cherry tomatoes, red onion and basil
  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.

Make Ahead: Prepare this corn and tomato salad recipe 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.

Ways to Make it Your Own

  • Cheese: Crumbled goat cheese, feta, or fresh mozzarella are all delicious here.
  • Avocado: Add diced avocado for extra creaminess and heartiness.
  • Vegetables: Cucumber, bell peppers, or grilled zucchini are great summer additions.
  • Sweeten or swap the dressing: Stir in a little honey for a touch of sweetness, try my Italian dressing instead of the vinaigrette.
  • Herbs: Swap or add parsley, cilantro, or green onion alongside the basil.
Close-up of corn and cherry tomato salad tossed in 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!

More Summer Salad Recipes

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Top down view of corn tomato salad in a white bowl garnished with fresh basil.

Corn and Tomato Salad

5 from 40 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)

Optional: goat cheese, feta cheese, drizzle of honey

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. Mix in any cheese or a drizzle of honey if desired.

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.
Storage: 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.

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.