Salad | September 4, 2020

Fresh Corn and Tomato Salad

Fresh Corn and Tomato Salad is the ultimate end of summer dish! We love this simple salad bursting with freshness that is made in minutes. This gluten free, dairy free, vegetarian friendly recipe is a salad that many with dietary concerns can enjoy!

Fresh Corn and Tomato Salad

Is there anything better than sweet corn and fresh juicy tomatoes off the vine? Not in my book. When I was a kid, I remember eating corn until I was so full I couldn’t eat another bite. I loved sticking the little mini corn holders into the ends of the hot cobs, rolling my corn in butter (actually it was margarine in my mom’s house!) sprinkling with a little salt and eating ear after ear of fresh corn.

This gluten free, dairy free, vegetarian-friendly salad makes the best treat for that hard to cook for friend!  

Corn and Tomato Salad ingredients

During August and September, corn is plentiful in grocery stores as well as at our local fruit stands. I get a little carried away when fresh corn is piled high, and love using corn in recipes that celebrate fresh corn on the cob! A few of those recipes are: Corn, Tomato and Avocado Salsa, Fresh Corn Cakes with Peach Sauce and Cheesy Creamed Corn .

Fresh harvest salad

My favorite type of corn is the bi-color or sweet corn, which is usually a mixture of yellow and white corn together. I love the way it tastes, and how it looks! Fresh Corn and Tomato Salad is made of just a few basic ingredients: corn, tomatoes, fresh basil, onions and oregano. The dressing made of white balsamic and olive oil is poured right over the corn and tomatoes.

Summer Salad with Corn and Tomatoes

This fresh salad is summer in a bowl! Tomatoes are also a key player in this salad, the fresher, the better. I love buying tomatoes that are fresh from a farmers market, and still warm from being in the sun. Never, ever refrigerate a tomato! Refrigeration of a tomato will change the texture and tends to make tomatoes mushy. Once you bring a tomato home from the store, let it sit on the counter until using. Refrigerate any leftovers that have been cut or mixed into a salad.

Easy Corn Salad

Fresh Corn and Tomato Salad has been making appearances in our home for over a decade and is a favorite side dish in the summer to our Family Favorite Enchiladas, Easy Southwest Tortilla Rollups, Smoked Green Chile Mac and Cheese and Tacos Al Pastor!

Fresh Corn and Tomato Salad originally shared in 2009 and again in 2013. Updated 2020 with updated photos and text.

5 from 2 votes
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Fresh Corn and Tomato Salad

Fresh Corn and Tomato Salad is quick and easy and the best way to use corn and tomatoes in the summer!

Course Dinner, Side Dish
Cuisine American
Keyword corn salad, fresh corn salad, tomato and corn salad
Prep Time 15 minutes
cool time for corn 5 minutes
Total Time 20 minutes
Servings 12 side dish

Ingredients

  • 6 ears corn
  • 3 large fresh tomatoes, about 6-8 cups large dice
  • 1/2 large onion or about 1 cup chopped Walla Walla or Sweet Vidalia
  • 1/2 cup chopped fresh basil
  • two to three sprigs fresh oregano, removed from stem optional
  • 2 tablespoons white balsamic, golden balsamic or white wine vinegar white wine vinegar is sold near salad dressings
  • 1/4 cup extra virgin olive oil
  • coarse sea salt to taste
  • fresh ground pepper to taste

Instructions

  1. Fill a large pot about 1/2 full of water. Bring water to boil.

  2. Add the corn and cover pan again. Bring to boil again.

  3. When water in pan comes to a boil, remove from heat and let corn sit in water, covered, for 8-10 minutes.

  4. After time is up, drain hot water and plunge corn into cool water or simply drain off hot water and run cold water into the same pot.

  5. Drain again. When corn is cooled, cut corn off cob and set aside. Discard cobs. This step may be done ahead, cut corn and refrigerate until ready to assemble salad.

  6. While corn is cooking, cut tomatoes and onion into chunks.

  7. Coarsely chop basil and strip the oregano off stems.

  8. Place cooled corn, chopped tomatoes, onions and herbs into large bowl.

  9. Toss with vinegar and olive oil. Season with salt and pepper to taste. Serve at room temperature. Refrigerate any leftovers.

37 thoughts on “Fresh Corn and Tomato Salad

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Recipe Rating




  1. Sometimes when I get hungry I come to your blog and just look at the pictures.. which usually makes me much more hungry than before and does nothing but remind me that you are amazing and I want to have a little Si in me when I grow up if I ever do. And that I'm really hungry.

    I think I'll try this one next time. I'm gonna make that choc bundt for sureee

  2. I made your salad last night-so refreshing! But where can you find white balsamic vinegar. I couldn't find it so I just used regular balsamic. My friend Lucy Andre told me about you blog-I am a frequent visitor!

  3. Steff,
    White Balsamic can be found in some groceries, I purchased mine at Tony Caputo's in Salt Lake City. Great Source for Balsamic, Olive oil, etc.

  4. I found this recipe a while back and was chomping at the bit for it to be spring again so I can try it!… FABULOUS! I also wasn't able to find white balsamic initially – but regular balsamic tastes INCREDIBLE anyway… I have done many variations – different crumbled cheeses added… tuna, chicken, steak strips for the non-veggie lovers adds a nice element too… favorite veggies to add are nice red or yellow peppers and I have done this with heirloom tomatoes too and gotten SUCH great color. Thanks SO much for this recipe – it's gotten me TONS of compliments!

  5. This looks amazing! I'm having a BBQ on Sunday for 20 people and I want to make this. Anyone know how much this recipe makes? Should I double it or triple it? If there is too much…I don't think it will go to waste!

  6. Just finished making this…and oh my god, is it good!! Love how the simplicity allows the flavor of all the ingredients to shine through. Will definitely be using this as a fall back recipe. P.S. I grilled the corn which I think really takes it up a notch. 🙂

  7. I found this on Pinterest and its got to be one of my all time favorite summer recipes! thanks for posting! it's delicious!!

    Katherine
    katherineave.com

  8. Hi Clare, This recipe serves about 12 as a side dish. You can make it the night before, but the tomatoes will give off some juice, if you wan to avoid the extra juice, you could place the tomatoes in a separate container, then add just before serving. The amount of juice from the tomatoes, of course, will depend on the variety of tomato used. Thanks for stopping by!

  9. Just finished making it with fresh Jersey corn and Jersey heirloom tomatoes. Can't get any better than that! Your recipe is definitely one of the more healthy corn salads… Thanks for sharing…

  10. 5 stars
    I have made this recipe multiple times since finding it a few years back. It is always a crowd (and family) favorite. I totally agree with using white balsamic vinegar. Love, love, love this recipe!

    1. I agree, Gail, this is always a crowd favorite and the balsamic vinegar makes such a difference. Thanks for sharing and for reading ABK!
      xo
      Si

  11. 5 stars
    Hi Si! I just wanted to say my husband and I enjoy many of your recipes. My sister and brother-in-law are coming out for a visit next month .Can’t wait to show off some of them. My sister and I love to cook and love to find different recipes to try. Can’t wait!! Haven’t tried this CORN AND TOMATO Salad yet but it’s worth trying. Sounds good! Thank you!!?