This fresh and colorful corn tomato salad is a perfect blend of sweet corn, juicy cherry tomatoes and fragrant basil, all tossed in a tangy lime dressing. It's an easy summer salad that will be a hit at any family meal or summer picnic.
Corn Tomato Salad
Updated Aug. 08, 2024
Whip up a delightful corn tomato salad for any family gathering or weeknight dinner. This recipe is a breeze to make and combines fresh, vibrant ingredients that everyone will love. With sweet corn kernels, juicy cherry tomatoes and aromatic fresh basil, this dish bursts with flavor in every bite. The simple yet tasty dressing combines all the flavors, making this salad a must-try side dish. Plus, it’s packed with fiber, vitamins and healthy fats, making it as nutritious as it is delicious.
Corn Tomato Salad Ingredients
- Sweet corn: Sweet corn creates the foundation of this salad, providing a natural sweetness and delightful crunch. Fresh corn is best, but frozen corn works if fresh is not available.
- Sweet red pepper: Sweet red pepper adds a vibrant color and a crisp texture to the salad. Green or yellow bell peppers can be substitutes for red without losing crunch.
- Cherry tomatoes: Cherry tomatoes have a juicy, slightly tangy flavor that complements the corn. Grape tomatoes work well, too.
- Red onion: Finely chopped red onion brings a sharpness that balances the sweet flavors of the corn and tomatoes. For a milder taste, use a sweet white onion instead.
- Fresh basil: Fresh basil, coarsely chopped, adds a fragrant, peppery note that enhances the overall taste of the salad. Use parsley or cilantro for a different flavor profile.
Dressing:
- Canola oil: This neutral oil blends well with the other ingredients. For an ingredient that adds its own flavor to the mix, try olive oil.
- Rice vinegar: Rice vinegar provides a mild acidity that balances the sweetness of the corn. White wine vinegar is an alternative option.
- Lime juice: Lime juice adds a fresh, tangy note that brightens the salad. Substitute lemon juice if lime isn’t available.
- Hot pepper sauce: This condiment adds a subtle kick of heat. Adjust to your preference, or omit it for a milder salad.
- Garlic powder: Garlic powder adds a little something savory to the dressing, enriching the overall taste.
- Grated lime zest: Grated lime zest intensifies the citrus flavor, adding a refreshing zing to the salad.
Directions
Step 1: Boil the cornÂ
Place the corn in a large stockpot and add enough water to cover. Bring to a boil and cook, covered, until the corn is crisp-tender, six to eight minutes. Drain and let it cool slightly.
Step 2: Prepare the salad ingredientsÂ
Cut the cooled corn from the cobs and place it in a large bowl. Stir in the chopped red pepper, cherry tomatoes, red onion and fresh basil.
Step 3: Make the dressingÂ
In a separate small bowl, combine the oil, rice vinegar, lime juice, salt, hot pepper sauce, garlic powder, lime zest and black pepper, whisking until well blended.
Step 4: Combine and chillÂ
Drizzle the dressing over the corn salad and gently mix until all ingredients are well coated. Cover the bowl and chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Recipe Variations
- Add protein: Mix in some black beans or cooked shrimp for added protein and a heartier salad.
- Include dairy: Sprinkle crumbled feta cheese on top for a tangy, creamy addition.
- Incorporate fresh herbs: Add chopped cilantro or parsley for extra freshness and flavor variety.
How to Store Corn and Tomato SaladÂ
Store any leftover tomato corn salad in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a convenient make-ahead side dish.
How long does corn tomato salad last?Â
Corn tomato salad lasts for about three days in the refrigerator.
Can you make corn tomato salad ahead of time?Â
Yes, this recipe is great to make ahead of time. In fact, allowing it to chill for a few hours enhances the flavors, making it even more delicious.
Corn and Tomato Salad Tips
How long do you boil corn?
You typically boil corn on the cob for about 7 to 10 minutes.Â
Do you put corn in cold or boiling water?
You can put the corn into a pot of either cold or boiling water, but starting it in cold water may help it cook more evenly.Â
Do you boil corn with or without salt?
You can boil corn with or without salt, based on your preference.Â
Does corn need to be soaked before cooking?
Soaking the corn before cooking is unnecessary, but it can help enhance its flavor and moisture content.
Corn Tomato Salad
Prep Time
15 min
Cook Time
10 min
Yield
10 servings
Ingredients
- 8 medium ears sweet corn, husked
- 1 large sweet red pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup coarsely chopped fresh basil
- DRESSING:
- 1/2 cup canola oil
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 1-1/4 teaspoons salt
- 1/2 to 1 teaspoon hot pepper sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon pepper
Directions
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil.
- In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts
3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
Recipe Creator
