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+ servings

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


  • 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


  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.