There’s nothing quite like a summer salad that lets the season’s best produce shine, and this summer corn and tomato salad is exactly that. I’ve been making this for over 6 years, and it never disappoints — it’s my go-to recipe when I need something quick but impressive for a barbecue or a simple weeknight side.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6 as a side
• Difficulty: Easy

Why You’ll Love This Summer Corn and Tomato Salad

• Uses peak-season ingredients: This salad celebrates sweet corn and ripe tomatoes at their absolute best, making the most of summer’s bounty, perfect alongside a glass of Homemade Peach Iced Tea, without any fuss.
• Bursting with texture: You get the pop of juicy tomatoes, the crunch of fresh corn, and the creaminess of avocado or feta — every forkful is a different experience.
• Quick to assemble: With minimal cooking required (just a quick blanch or grill for the corn), this salad comes together in under half an hour, perfect for last-minute gatherings.
• Versatile serving options: It works beautifully as a light lunch, a side dish for grilled meats, or even scooped up with tortilla chips for a casual snack.
• Make-ahead friendly: While best enjoyed fresh, the components can be prepped in advance, and the salad holds up well for a few hours, making it ideal for potlucks.

summer corn and tomato salad

25 min prep  ·  5 min cook  ·  4 servings

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Ingredients You’ll Need

• 4 ears of sweet corn, husks removed
• 500g mixed ripe tomatoes (cherry, vine, and heirloom work brilliantly)
• 1 small red onion, finely sliced
• 1 ripe avocado, diced
• 100g feta cheese, crumbled (optional)
• Handful of fresh basil leaves, roughly torn
• Handful of fresh chives, snipped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• Salt and freshly ground black pepper, to taste

Tip: For the best flavour, use tomatoes that are at room temperature, not straight from the fridge — they’ll be far more aromatic and juicy.

How to Make Summer Corn and Tomato Salad

1. Prepare the corn: Bring a large pot of salted water to a rolling boil. Add the ears of corn and cook for 3-4 minutes, until the kernels turn a brighter, deeper yellow and smell sweetly vegetal. Drain and rinse under cold water until cool enough to handle. Using a sharp knife, cut the kernels from the cobs — you’ll hear a satisfying pop as they release, and the kernels should be plump and glossy.
2. Prepare the tomatoes: While the corn cools, halve or quarter the larger tomatoes, leaving smaller cherry tomatoes whole. As you cut, notice the vibrant reds and oranges of the flesh, and the fragrant, earthy aroma that rises from the cut surfaces. Place them in a large salad bowl.
3. Slice the onion: Add the finely sliced red onion to the bowl with the tomatoes. The thin, translucent rings should separate easily, and their sharp, pungent smell will mellow as they sit in the dressing.
4. Make the dressing: In a small jar, combine the olive oil, white wine vinegar or lemon juice, Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing emulsifies into a pale, creamy-looking mixture. The aroma should be bright and tangy with a hint of garlic.
5. Combine the salad: Pour the dressing over the tomatoes and onion, and toss gently with salad servers until everything is evenly coated. The tomatoes should glisten, and the onion rings should be tinged with the dressing’s colour.
6. Add the corn and avocado: Scatter the corn kernels and diced avocado over the dressed tomatoes. The avocado should be a soft, pale green, and the corn a sunny yellow. Toss once more very gently — you want to coat the avocado without mashing it.
7. Finish and serve: Crumble over the feta, if using, and scatter the torn basil and snipped chives on top. The feta should be creamy white against the colourful vegetables, and the herbs will add a fresh, peppery fragrance. Serve immediately, or let it rest for 10 minutes to allow the flavours to meld.

Tips From My Kitchen

• Don’t overcook the corn: Boiling corn for more than 4 minutes can make it mushy and waterlogged. You want the kernels to retain a slight crunch — they should pop when you bite into them. If you prefer a smoky flavour, grill the corn on a barbecue or griddle pan for 6-8 minutes, turning occasionally, until charred in spots.
• Season tomatoes first: Tossing the tomatoes with salt and a bit of dressing a few minutes before adding the other ingredients draws out their juices, creating a light, natural sauce that coats everything beautifully. You’ll notice a pool of pinkish liquid forming at the bottom of the bowl — don’t drain it, as it’s full of flavour.
• Add avocado at the last minute: Avocado oxidises and turns brown quickly once cut. To keep it vibrant, dice it just before serving and toss it gently into the salad. The acidity from the dressing helps slow down browning, but it’s best not to let it sit for more than 30 minutes.
• Use a mix of tomato varieties: Combining different types — sweet cherry tomatoes, meaty beefsteak, and tangy heirlooms — adds complexity to both flavour and texture. The varying colours and sizes also make the salad more visually appealing.
• Let the salad rest briefly: After tossing everything together, allow the salad to sit for 5-10 minutes at room temperature. This resting time lets the flavours marry, the corn absorbs the dressing, and the tomatoes release more juice. The result is a more cohesive, flavourful dish.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Large pot for boiling corn
• Colander for draining

Common Mistakes to Avoid

• Overcrowding the bowl: If you pile too many ingredients into a small bowl, you’ll struggle to toss the salad without crushing the avocado or bruising the tomatoes. Use a large, wide bowl to give everything room to mix evenly and stay intact.
• Wrong temperature: Serving this salad straight from the fridge dulls the flavours. Tomatoes in particular lose their aroma when cold. Aim to serve at room temperature — if you’ve prepped ahead, take the salad out of the fridge 15-20 minutes before serving to allow it to warm up slightly.
• Skipping the rest time: While it’s tempting to serve immediately, the salad benefits from a short rest. Without it, the dressing hasn’t had time to soak into the corn and onion, and the flavours taste separate rather than harmonious. Even 5 minutes makes a noticeable difference.

Delicious Variations to Try

• Spicy Version: Add a finely diced red chilli or a generous pinch of smoked paprika to the dressing. You can also toss in some pickled jalapeños for an extra kick of heat and acidity.
• Vegetarian/Vegan Option: Omit the feta cheese, or replace it with a vegan alternative like crumbled tofu marinated in lemon juice and nutritional yeast. Add a handful of toasted pumpkin seeds or pine nuts for extra crunch and protein.
• Different Protein: For a heartier meal, stir in shredded cooked chicken or flaked grilled fish. The salad’s bright, fresh flavours pair particularly well with the smoky notes from a Chicken Shawarma Bowl Recipe Middle Eastern or simply some grilled prawns.

What to Serve With Summer Corn and Tomato Salad

• Grilled chicken, steak, or lamb chops
• Fish, such as salmon or sea bass
• As a topping for bruschetta or crusty bread
• Alongside a grain bowl with quinoa or couscous
• With a side of Spicy Cucumbers Recipe Asian Salad for a refreshing duo

Still hungry for ideas? You might also love Fresh Corn Salad Recipe, Crunchy Summer Ramen Noodle Salad from our sister kitchens.

Frequently Asked Questions

summer corn and tomato salad

A vibrant and refreshing summer salad featuring crisp sweet corn, juicy ripe tomatoes, creamy avocado, and thinly sliced red onion, all tossed in a zesty Dijon vinaigrette. Fresh basil and chives add an aromatic finish, with optional crumbled feta for a touch of salty creaminess.

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Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients
Method
Notes

Ingredients

  

• 4 ears of sweet corn husks removed
• 500 g mixed ripe tomatoes cherry, vine, and heirloom work brilliantly
• 1 small red onion finely sliced
• 1 ripe avocado diced
• 100 g feta cheese crumbled (optional)
• Handful of fresh basil leaves roughly torn
• Handful of fresh chives snipped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic minced
• Salt and freshly ground black pepper to taste

Method

 

1. Prepare the corn: Bring a large pot of salted water to a rolling boil. Add the ears of corn and cook for 3-4 minutes, until the kernels turn a brighter, deeper yellow and smell sweetly vegetal. Drain and rinse under cold water until cool enough to handle. Using a sharp knife, cut the kernels from the cobs — you’ll hear a satisfying pop as they release, and the kernels should be plump and glossy.
2. Prepare the tomatoes: While the corn cools, halve or quarter the larger tomatoes, leaving smaller cherry tomatoes whole. As you cut, notice the vibrant reds and oranges of the flesh, and the fragrant, earthy aroma that rises from the cut surfaces. Place them in a large salad bowl.
3. Slice the onion: Add the finely sliced red onion to the bowl with the tomatoes. The thin, translucent rings should separate easily, and their sharp, pungent smell will mellow as they sit in the dressing.
4. Make the dressing: In a small jar, combine the olive oil, white wine vinegar or lemon juice, Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing emulsifies into a pale, creamy-looking mixture. The aroma should be bright and tangy with a hint of garlic.
5. Combine the salad: Pour the dressing over the tomatoes and onion, and toss gently with salad servers until everything is evenly coated. The tomatoes should glisten, and the onion rings should be tinged with the dressing’s colour.
6. Add the corn and avocado: Scatter the corn kernels and diced avocado over the dressed tomatoes. The avocado should be a soft, pale green, and the corn a sunny yellow. Toss once more very gently — you want to coat the avocado without mashing it.
7. Finish and serve: Crumble over the feta, if using, and scatter the torn basil and snipped chives on top. The feta should be creamy white against the colourful vegetables, and the herbs will add a fresh, peppery fragrance. Serve immediately, or let it rest for 10 minutes to allow the flavours to meld.

Notes

For best results, use the freshest seasonal corn and a variety of ripe tomatoes. The feta cheese is optional but adds a lovely salty tang. This salad is best served immediately but can rest for 10-15 minutes to allow flavors to meld. If making ahead, add avocado and herbs just before serving to maintain freshness.

I’d love to hear how this salad turns out in your kitchen — have you tried it with grilled corn, or added a different herb? Leave a comment below and share your twist on this summer staple. For another simple side that pairs brilliantly with grilled meats, have a look at my Brussels Sprouts Recipe Roasted Veggie for a year-round option.

summer corn and tomato salad: A fresh, vibrant, and easy side dish for your next summer gathering

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