There’s nothing quite like a salad that celebrates the peak of summer’s bounty, and this fresh corn and tomato salad is exactly that—a vibrant, juicy dish that comes together in minutes. I’m Sara Gomez, and I love how the sweet pop of corn mingles with ripe, tangy tomatoes for a side that feels both effortless and special.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: 20 minutes
• Servings: 4-6 as a side dish
• Difficulty: Easy

Why You’ll Love This fresh corn and tomato salad

• It uses just a handful of fresh ingredients that are at their best in summer, and Easy Courgette Fritters Recipe would be a perfect starter to pair with this salad, while Simple Pumpkin Bread Recipes make a wonderful fall-inspired side.cookingenious.com/sweet-corn-and-tomato-salad/”>Sweet Corn And Tomato Salad would be a perfect starter to pair with this salad, while Simple Pumpkin Bread Recipes make a wonderful fall-inspired side.cookingenious.com/spicy-roasted-aubergine-recipe/”>Spicy Roasted Aubergine Recipe would be a perfect starter to pair with this salad, while Simple Pumpkin Bread Recipes make a wonderful fall-inspired side.cookingenious.com/simple-pumpkin-bread-recipes/”>Simple Pumpkin Bread Recipes make a wonderful fall-inspired side.cookingenious.com/warm-tomato-bruschetta-recipe/”>Warm Tomato Bruschetta Recipe would be a perfect starter to pair with this salad.
• The contrast between sweet corn and juicy, acidic tomatoes is simply irresistible.
• It’s incredibly versatile—serve it alongside Grilled Beef With Chimichurri, fish, or as a light lunch.
• No complicated techniques are involved; anyone can make this with confidence.
• The dressing is light and lets the natural flavours of the vegetables shine through.

fresh corn and tomato salad

15 min prep  ·  10 min cook  ·  4 servings

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Ingredients You’ll Need

• 4 large ears of sweetcorn (about 500g kernels)
• 500g ripe mixed tomatoes (cherry, plum, or vine-ripened), roughly chopped
• 1 small red onion, finely diced
• 1 large handful fresh basil leaves, torn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Optional: 100g crumbled feta cheese or diced mozzarella

Tip: For the best flavour, use corn that is still in its husk and tomatoes that are heavy for their size. Avoid refrigerating the tomatoes before using them, as this dulls their taste.

How to Make fresh corn and tomato salad

1. Prepare the corn: Shuck the corn and remove all the silk. Bring a large pot of salted water to a rolling boil. Drop in the cobs and cook for 3-4 minutes until the kernels turn a bright, glossy yellow and feel tender when pierced with a knife. Drain and let them cool until just warm to the touch.
2. Cut the kernels: Stand each cob upright on a cutting board. Using a sharp knife, slice downwards to release the kernels. You’ll hear a satisfying thump as they fall onto the board. Collect all the kernels in a large salad bowl.
3. Prepare the tomatoes: Chop the tomatoes into bite-sized pieces. If using cherry tomatoes, halve them. Add them to the bowl with the corn. The colours should look vivid and inviting.
4. Mix the dressing: In a small jar, combine the olive oil, white wine vinegar, minced garlic, salt, and pepper. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy. Smell the tangy aroma of vinegar and garlic.
5. Combine everything: Pour the dressing over the corn and tomatoes. Add the diced red onion and torn basil leaves. Toss gently with salad servers until everything is evenly coated. The basil should look bright green and the onions translucent.
6. Rest and serve: Let the salad sit at room temperature for at least 10 minutes. This resting time allows the flavours to meld, and the tomatoes will release a little juice, creating a light, natural dressing. Taste and adjust seasoning with more salt or pepper if needed. My husband, who’s usually picky, asked for seconds!

Tips From My Kitchen

• Use fresh corn when possible: Fresh corn has a much sweeter, more complex flavour than tinned or frozen. When you cut it from the cob, you also get a bit of the milky liquid, which adds body to the salad. If you must use frozen, thaw and pat it dry to avoid a watery dish.
• Don’t overcook the corn: You only need to blanch it for a few minutes. Overcooked corn becomes mushy and loses its sweet pop. The goal is to take the raw edge off while keeping that satisfying crunch.
• Let the salad rest before serving: This step is crucial. As the salad sits, the salt draws out the tomato juices, which mix with the dressing to create a lovely, light sauce. Ten minutes makes a world of difference.
• Cut vegetables to a similar size: Chop your tomatoes and dice your onion so they are roughly the same size as the corn kernels. This ensures every forkful has a bit of everything, giving you a balanced taste in each bite.
• Add cheese just before serving: If you’re adding feta or mozzarella, stir it in right before you bring the salad to the table. This prevents it from becoming too soft or dissolving into the dressing, keeping its texture distinct.

Equipment You’ll Need

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

Common Mistakes to Avoid

• Overcrowding the pan: When blanching the corn, don’t cram too many cobs into the pot at once. This lowers the water temperature and leads to uneven cooking. Cook them in batches if needed, ensuring the water returns to a boil quickly.
• Wrong temperature: Don’t serve this salad straight from the fridge. Cold temperatures mute the flavours of the tomatoes and make the olive oil congeal. Let it sit at room temperature for 10-15 minutes after dressing for the best taste.
• Skipping the rest time: It’s tempting to eat immediately, but resting allows the flavours to meld. Without this step, the salad tastes flat and the dressing doesn’t properly coat the vegetables. Patience pays off here.

Delicious Variations to Try

• Spicy Version: Add a finely chopped red chilli or a pinch of chilli flakes to the dressing. The heat contrasts beautifully with the sweet corn and fresh tomatoes. For an extra kick, toss in some diced jalapeño.
• Vegetarian/Vegan Option: Omit the cheese entirely or replace it with diced avocado for creaminess. The salad is already naturally vegan if you skip the dairy. Add a handful of toasted pumpkin seeds for extra crunch.
• Different Protein: This salad pairs wonderfully with grilled chicken or flaked salmon. For a heartier meal, try serving it alongside a Pesto Chicken Bake Recipe Low Carb or a Bbq Pulled Chicken Recipe Slow Cooker.

What to Serve With fresh corn and tomato salad

• Grilled chicken breasts or thighs
• Fish such as salmon or sea bass
• Steak or lamb chops
• A light Rice Pilaf Recipe Fluffy Side
• Crusty bread to mop up the juices

Still hungry for ideas? You might also love Roasted Zucchini And Corn Salad, High Protein Black Bean And Corn Salad from our sister kitchens.

Frequently Asked Questions

fresh corn and tomato salad

A bright and vibrant summer salad with sweet corn, ripe tomatoes, red onion, and fresh basil, tossed in a tangy garlic vinaigrette. Optional feta or mozzarella adds a creamy finish.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 4 large ears of sweetcorn about 500g kernels
• 500 g ripe mixed tomatoes cherry, plum, or vine-ripened, roughly chopped
• 1 small red onion finely diced
• 1 large handful fresh basil leaves torn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Optional: 100g crumbled feta cheese or diced mozzarella

Method

 

1. Prepare the corn: Shuck the corn and remove all the silk. Bring a large pot of salted water to a rolling boil. Drop in the cobs and cook for 3-4 minutes until the kernels turn a bright, glossy yellow and feel tender when pierced with a knife. Drain and let them cool until just warm to the touch.
2. Cut the kernels: Stand each cob upright on a cutting board. Using a sharp knife, slice downwards to release the kernels. You’ll hear a satisfying thump as they fall onto the board. Collect all the kernels in a large salad bowl.
3. Prepare the tomatoes: Chop the tomatoes into bite-sized pieces. If using cherry tomatoes, halve them. Add them to the bowl with the corn. The colours should look vivid and inviting.
4. Mix the dressing: In a small jar, combine the olive oil, white wine vinegar, minced garlic, salt, and pepper. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy. Smell the tangy aroma of vinegar and garlic.
5. Combine everything: Pour the dressing over the corn and tomatoes. Add the diced red onion and torn basil leaves. Toss gently with salad servers until everything is evenly coated. The basil should look bright green and the onions translucent.
6. Rest and serve: Let the salad sit at room temperature for at least 10 minutes. This resting time allows the flavours to meld, and the tomatoes will release a little juice, creating a light, natural dressing. Taste and adjust seasoning with more salt or pepper if needed. My husband, who’s usually picky, asked for seconds!

Notes

Resting the salad for 10 minutes allows flavors to meld. For a heartier dish, add crumbled feta or diced mozzarella. My husband, who’s usually picky, asked for seconds!

I’d love to hear how this fresh corn and tomato salad turns out for you. Drop a comment below and let me know if you tried any of the variations—my kids absolutely devour this every time I make it, and I hope yours do too.

Fresh Corn And Tomato Salad

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