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!
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!
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 .
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.
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.
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.
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!
- 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
Fill a large pot about 1/2 full of water. Bring water to boil.
Add the corn and cover pan again. Bring to boil again.
When water in pan comes to a boil, remove from heat and let corn sit in water, covered, for 8-10 minutes.
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.
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.
While corn is cooking, cut tomatoes and onion into chunks.
Coarsely chop basil and strip the oregano off stems.
Place cooled corn, chopped tomatoes, onions and herbs into large bowl.
Toss with vinegar and olive oil. Season with salt and pepper to taste. Serve at room temperature. Refrigerate any leftovers.