Corn and Tomato Salad

This Corn and Tomato Salad is a super easy recipe to whip up for all those summer gatherings, for a fresh side dish or just to have on hand for a light lunch!

I love fresh vegetables. I really love when they are mixed together and tossed into a light dressing. Enter this Corn and Tomato Salad! One of our favorite summertime recipes.

Grilled corn on the cob mixed with ripe grape tomatoes tossed in a light fresh basil vinaigrette, you can serve it warm or cold but the longer it sits the better!

I personally like it better cold, so make sure you grill the corn ahead of time and make the salad a few hours in advance before serving it chilled!

This is a bright and fun salad that you can also use as a topping for salads, as a dip, and more. There really is no right or wrong with this. All I know is that it is absolutely delicious!

We are really on a grilling kick around here and I absolutely love grilling corn, it brings out a flavor like no other and the fun color contrast it gives is awesome.

Some of our other favorite salad recipes we have on our site include: Orzo Pasta Salad, Classic Potato Salad and Creamy Dill Cucumber Salad.

WHY THIS RECIPE WORKS:

• Whipping up quickly it is the perfect salad to make in a pinch.
• You can grill your corn indoors or outdoors.
• This is the perfect salad to double to serve more people.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Corn
Grape tomatoes
Red onion
Basil leaves
Olive oil
Red wine vinegar
Dijon mustard
Kosher salt
Black pepper

HOW TO MAKE CORN AND TOMATO SALAD:

1. Remove the husk and silks from corn. Preheat the grill to medium heat and oil the grates. Grill the corn, placing the cobs directly on the grill. You are looking to get the outside slightly charred, about 10 minutes rotating every few minutes. Take corn off the grill and set it aside.
2. Slice the grape tomatoes in half lengthwise and add them to a large bowl along with the red onion.
3. When the corn is cool enough to be handled, cut the kernels off the cob and place them in the bowl with the tomatoes.
4. In a separate bowl, mix the remaining ingredients for the vinaigrette. Pour the vinaigrette over the corn and tomato mixture and mix well.
5. Cover and place in the fridge a few hours in advance until ready to serve or serve immediately if you prefer it warm. Garnish with more fresh basil if desired. 

Yum! Doesn’t this just look like summer in a bowl? This is one of those salads that you can’t resist just going back for more, it’s just that fresh and addictive!

WHAT IS THE BEST TOMATO FOR A SALAD?

For this salad I used grape tomatoes but cherry tomatoes would also work well! The smaller tomatoes work better as you don’t have to cut a large tomato into smaller pieces.

It is more convenient for the recipe, but if you want you can cut larger chunks from a Roma tomato or another larger tomato.

CAN I GRILL MY CORN INDOORS?

Yes! Some people do not have access to a grill so you can also use a grill pan on the stove and char your corn that way. 

If you do not have a grill pan you can also cut the corn off the cob and heat it up and char it in a skillet, or you can leave as is and just not grill it at all. 

It is really great grilled but if you don’t have a way to do it, then it will be perfectly fine just cooked and put in the salad itself.

HOW TO STORE CORN AND TOMATO SALAD:

This can be stored in an airtight container in the refrigerator and should keep for up to 3-4 days. The longer it sits the better as the flavors will marry!

TIPS AND TRICKS:

• You can use canned corn if you want in place of the corn on the cob.
• Cherry or grape tomatoes can be used.
• This recipe is easy to be doubled!
• Let this sit in the refrigerator for an hour for the flavors to marry, although you can eat it warm as well.
• Add other vegetables that you enjoy, make sure that you have enough dressing to cover them all.

If you want that fresh and tasty salad for your next summer gathering then you have to make this Corn and Tomato Salad ASAP!

If you like this recipe you might also like:

• Sweet and Spicy Corn Relish
• 5 Bean Salad
• Cucumber Salad

If you’ve tried this CORN AND TOMATO SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Rate this Recipe

Corn and Tomato Salad

5 from 1 vote

Course Salad, Side Dish

Servings 6 people

This Corn and Tomato Salad is a supper easy recipe to whip up for all those summer gatherings, for a fresh side dish or just to have on hand for a light lunch!

Print Recipe

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

1x2x3x

• ▢ 6 ears of corn
• ▢ 1 pint grape tomatoes
• ▢ ¼ cup finely diced red onion
• ▢ 8 fresh basil leaves julienne
• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons red wine vinegar
• ▢ 1/2 teaspoon dijon mustard
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

Instructions

• Remove the husk and silks from corn. Preheat the grill to medium heat and oil the grates. Grill the corn, placing the cobs directly on the grill. You are looking to get the outside slightly charred, about 10 minutes rotating every few minutes. Take corn off the grill and set it aside.
• Slice the grape tomatoes in half lengthwise and add them to a large bowl along with the red onion.
• When the corn is cool enough to be handled, cut the kernels off the cob and place them in the bowl with the tomatoes.
• In a separate bowl, mix the remaining ingredients for the vinaigrette. Pour the vinaigrette over the corn and tomato mixture and mix well.
• Cover and place in the fridge a few hours in advance until ready to serve or serve immediately if you prefer it warm. Garnish with more fresh basil if desired.

Notes

1. You can use canned corn if you want in place of the corn on the cob.
2. Cherry or grape tomatoes can be used.
3. This recipe is easy to be doubled!
4. Let this sit in the refrigerator for an hour for the flavors to marry, although you can eat it warm as well.
5. Add other vegetables that you enjoy, make sure that you have enough dressing to cover them all.

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 216mg | Potassium: 444mg | Fiber: 3g | Sugar: 8g | Vitamin A: 854IU | Vitamin C: 18mg | Calcium: 13mg | Iron: 1mg

Nutritional Disclaimer

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