There’s something about a salad that captures the peak of British summertime, and this sweet corn and tomato salad is exactly that. After testing this recipe five times, I finally got it just right, balancing the charred sweetness of corn with the juicy burst of ripe tomatoes. This is my go-to recipe when I need something quick but impressive for a barbecue or a simple weeknight supper.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love This Sweet Corn and Tomato Salad

• Bursting with seasonal flavour: Using corn and tomatoes at their peak creates a naturally sweet and tangy dish that needs very little fussing.
• Wonderfully versatile: This salad works as a side with grilled meats or fish, or you can bulk it up with beans or cheese for a light main course.
• Make-ahead friendly: The flavours actually improve after an hour or so in the fridge, making it ideal for preparing in advance of a gathering.
• No wilting worries: Unlike leafy salads, this one holds its texture beautifully for hours, so you won’t end up with a sad, soggy mess.
• Customisable heat level: You can dial the chilli up or down depending on your preference, or leave it out entirely for a milder, family-friendly version.

sweet corn and tomato salad

15 min prep  ·  10 min cook  ·  4 servings

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Ingredients You’ll Need

• 4 ears of sweet corn, husks removed
• 500g mixed ripe tomatoes (cherry, plum, or heritage), roughly chopped
• 1 small red onion, finely sliced
• 1 large handful of fresh basil leaves, torn
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of red wine vinegar
• 1 teaspoon of runny honey
• ½ teaspoon of sea salt flakes
• Freshly ground black pepper, to taste
• 1 small red chilli, deseeded and finely diced (optional)
• 50g feta cheese, crumbled (optional)

Tip: For the best results, use corn that is still in its husk and tomatoes that feel heavy for their size. If corn is out of season, frozen sweet corn kernels work well too—just thaw and pat them dry before charring.

How to Make Sweet Corn and Tomato Salad

1. Char the corn: Heat a large griddle pan or barbecue over a high heat until it’s smoking—you should see a faint shimmer of heat rising. Place the corn cobs directly onto the hot surface and cook for 8-10 minutes, turning every couple of minutes with tongs. You’ll know each side is ready when the kernels turn a deep golden brown with distinct black char marks, and you’ll hear a satisfying sizzle and pop as the natural sugars caramelise.
2. Cool and cut the kernels: Transfer the charred corn to a chopping board and let it cool for 2-3 minutes until it’s just warm to the touch. Stand each cob upright and slice the kernels off using a sharp knife—you’ll hear a gentle crunch as they release from the cob. The kernels should look glossy with dark, toasted edges and smell wonderfully sweet and smoky.
3. Prepare the tomatoes and onion: While the corn cools, place the chopped tomatoes and sliced red onion in a large salad bowl. The tomatoes should be a mix of colours and sizes, feeling firm but giving slightly when pressed. The onion slices should be paper-thin and translucent, with a sharp, clean aroma that will mellow as it sits.
4. Make the dressing: In a small jar, combine the olive oil, red wine vinegar, honey, salt, and a good grind of black pepper. Screw the lid on tightly and shake vigorously for 10-15 seconds until the mixture looks emulsified and slightly thickened, with a uniform pale golden colour. Taste a tiny bit on your finger—it should be tangy with a hint of sweetness.
5. Combine the salad: Add the warm corn kernels to the bowl with the tomatoes and onion. Pour the dressing over the top and toss gently with salad servers, taking care not to crush the tomatoes. The corn should be evenly coated, and the dressing will start to mingle with the tomato juices, creating a light, glossy coating.
6. Add the finishing touches: Scatter the torn basil leaves over the salad, along with the diced chilli if using, and the crumbled feta. Give everything one final gentle toss. The basil should be bright green and fragrant, while the feta adds creamy white specks against the red and gold of the salad.
7. Rest before serving: Leave the salad to sit at room temperature for at least 10 minutes—this resting time is crucial. The flavours will meld together, and the tomatoes will release a little more juice that mingles with the dressing, creating a beautiful, light pool at the bottom of the bowl.

Tips From My Kitchen

• Char the corn properly for maximum flavour: Don’t rush this step. The high heat caramelises the natural sugars in the corn, giving it a deep, smoky sweetness that elevates the entire salad. If you don’t get a good char, you’ll miss that complex, almost nutty flavour that makes this dish so special. Make sure your pan or barbecue is properly hot before you start.
• Use tomatoes at room temperature: Cold tomatoes from the fridge are less aromatic and have a duller flavour. For the best taste and texture, take your tomatoes out of the fridge an hour before you start cooking. They should feel cool but not cold to the touch, and their natural sweetness will be far more pronounced.
• Cut the onion very finely: A thick slice of raw red onion can be overpowering and harsh. By slicing it as thinly as possible—ideally using a mandoline or a very sharp knife—you allow the onion to soften slightly in the dressing without becoming the dominant flavour. The slices should be so thin they’re almost translucent.
• Don’t overdress the salad: You want just enough dressing to coat the ingredients lightly, not to drown them. Start with the recommended amount, toss, and then taste. You can always add a tiny splash more vinegar or oil if needed, but you can’t take it away. A properly dressed salad should look glossy, not wet.
• Let the salad rest for the magic to happen: This is the most important tip of all. The resting time allows the corn to absorb some of the dressing, the onion to mellow, and the tomato juices to mix with the vinegar and oil. A salad eaten straight away is good, but one that has rested for 10-15 minutes is genuinely outstanding—the flavours become cohesive and harmonious.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Griddle pan or barbecue
• Tongs for turning the corn

Common Mistakes to Avoid

• Overcrowding the pan: If you try to char more than two ears of corn at a time in a standard griddle pan, the temperature will drop dramatically. Instead of getting a proper sear, the corn will steam and become mushy. Give each cob plenty of space so the heat can circulate and create those beautiful char marks.
• Wrong temperature: The pan needs to be properly hot before you add the corn—this means waiting until you see a faint haze of smoke rising from the surface. If the pan isn’t hot enough, the corn will take too long to cook and will lose its moisture, becoming tough and chewy rather than tender and smoky.
• Skipping the rest time: It’s tempting to serve this salad immediately, but doing so means missing out on the flavour development that happens as it sits. The resting time allows the dressing to penetrate the warm corn and the onion to soften. Without it, the salad will taste separate and incomplete rather than harmonious and balanced.

What to Serve With Sweet Corn and Tomato Salad

• Grilled chicken or fish, such as our Green Goddess Chicken Recipe Herby, for a complete summer meal.
• Barbecued burgers or sausages for a classic garden party spread.
• A hearty Slow Cooker Beef Stew Recipe Tender on a cooler evening, where the fresh salad cuts through the richness beautifully.
• Warm crusty bread or flatbreads to mop up the delicious juices at the bottom of the bowl.

Still hungry for ideas? You might also love Crisp Tomato Cucumber And Onion Salad Recipe, High Protein Black Bean And Corn Salad from our sister kitchens.

Frequently Asked Questions

sweet corn and tomato salad

A vibrant and refreshing salad featuring charred sweet corn kernels, mixed ripe tomatoes, and thinly sliced red onion, all tossed in a tangy honey-red wine vinaigrette with fresh basil. Optional chilli and feta add extra layers of flavour.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 4 ears of sweet corn husks removed
• 500 g mixed ripe tomatoes cherry, plum, or heritage, roughly chopped
• 1 small red onion finely sliced
• 1 large handful of fresh basil leaves torn
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of red wine vinegar
• 1 teaspoon of runny honey
• ½ teaspoon of sea salt flakes
• Freshly ground black pepper to taste
• 1 small red chilli deseeded and finely diced (optional)
• 50 g feta cheese crumbled (optional)

Method

 

1. Char the corn: Heat a large griddle pan or barbecue over a high heat until it's smoking—you should see a faint shimmer of heat rising. Place the corn cobs directly onto the hot surface and cook for 8-10 minutes, turning every couple of minutes with tongs. You'll know each side is ready when the kernels turn a deep golden brown with distinct black char marks, and you'll hear a satisfying sizzle and pop as the natural sugars caramelise.
2. Cool and cut the kernels: Transfer the charred corn to a chopping board and let it cool for 2-3 minutes until it's just warm to the touch. Stand each cob upright and slice the kernels off using a sharp knife—you'll hear a gentle crunch as they release from the cob. The kernels should look glossy with dark, toasted edges and smell wonderfully sweet and smoky.
3. Prepare the tomatoes and onion: While the corn cools, place the chopped tomatoes and sliced red onion in a large salad bowl. The tomatoes should be a mix of colours and sizes, feeling firm but giving slightly when pressed. The onion slices should be paper-thin and translucent, with a sharp, clean aroma that will mellow as it sits.
4. Make the dressing: In a small jar, combine the olive oil, red wine vinegar, honey, salt, and a good grind of black pepper. Screw the lid on tightly and shake vigorously for 10-15 seconds until the mixture looks emulsified and slightly thickened, with a uniform pale golden colour. Taste a tiny bit on your finger—it should be tangy with a hint of sweetness.
5. Combine the salad: Add the warm corn kernels to the bowl with the tomatoes and onion. Pour the dressing over the top and toss gently with salad servers, taking care not to crush the tomatoes. The corn should be evenly coated, and the dressing will start to mingle with the tomato juices, creating a light, glossy coating.
6. Add the finishing touches: Scatter the torn basil leaves over the salad, along with the diced chilli if using, and the crumbled feta. Give everything one final gentle toss. The basil should be bright green and fragrant, while the feta adds creamy white specks against the red and gold of the salad.
7. Rest before serving: Leave the salad to sit at room temperature for at least 10 minutes—this resting time is crucial. The flavours will meld together, and the tomatoes will release a little more juice that mingles with the dressing, creating a beautiful, light pool at the bottom of the bowl.

Notes

The resting time is crucial for the flavours to meld and the tomatoes to release their juices, enhancing the dressing. Adjust the amount of chilli to your preference, or omit for a milder salad.

I’d love to hear how this sweet corn and tomato salad turns out in your kitchen. If you give it a try, please leave a comment below and let me know how you served it—I’m always looking for new ideas and inspiration from fellow home cooks. Happy cooking!