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This Corn and Tomato Salad lets fresh summer produce shine! Made with sweet summer corn, juicy tomatoes, and herbaceous basil, it is ridiculously easy to make and insanely delicious!
Super Easy Corn and Tomato Salad
Is there anything better in the summer than sweet corn and tomatoes? Not much in my book! And this Tomato and Corn Salad recipe showcases summer produce at it's finest!
Sweet summer corn and bright tomatoes need little more than a light dressing and some fresh herbs to create a mouthwatering delicious salad that is worthy to be served at any restaurant.
Whether served with easy grilled BBQ chicken breasts, marinated shrimp skewers, or classic burgers, this corn and tomato salad makes the perfect summer side dish.
Happy Cooking! xo Kristen
Notes on Ingredients
- Fresh Corn: While fresh summer corn is best, you can use defrosted frozen corn kernels to enjoy this corn and tomato salad year round.
- Tomatoes: I recommend small cherry or grape tomatoes for this salad, as they are bite-sized and there is no need to deseed before adding to the salad. That said, feel free to use vine-ripened tomatoes. Just be sure to remove the seeds and dice into small bite-sized pieces.
- Vinegar: White wine vinegar is mild and slightly sweet and really enhances the flavor of both the corn and tomatoes. Rice wine vinegar or mirin are good substitutes.
- Optional Additions: Thinly minced or sliced shallot and/or crumbled feta or cubed mozzarella all make delicious additions.
How to Make Corn and Tomato Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Grill the Corn. Grilling husked corn until slightly charred, adds a smokey element to the corn and tomato salad, along with intensifying the flavor of the corn.
Don't want to Grill?
Feel free to swap out the grilled corn for steamed corn, Instant Pot Corn on the Cob, Air Fryer Corn on the Cob, or toss 3 cups of defrosted corn kernels with 2 teaspoon olive oils and roast at 400℉ for 15 minutes or until golden.
- Use a Bundt Pan. The easiest way to cut the kernels off the corn cobs is to place the tip of the corn cob into the opening of the Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan will catch the kernels and steady the cob making it easy to remove the kernels.
- Toss Corn with Tomatoes and Seasonings. Once the corn is prepared, this salad is as easy as mixing together the corn, tomatoes, basil, garlic, shallots, vinegar, oil, and salt together. You can serve immediately, or allow to chill for a couple hours before serving.
Storage Tip
I can't remember a time ever having leftovers of this Corn and Tomato Salad--it is simply that good! However, if you do happen to have leftovers, store them in an airtight container in the refrigerator for up to 48 hours. The basil will brown slightly, but still be edible.
More Seasonal Summer Recipes
- Sauteed Zucchini and Squash
- Tomato Pizza
- Succotash
- Tomato Bruschetta
- Watermelon Granita
- Cucumber Tomato Salad
- Grilled Zucchini Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Corn and Tomato Salad
Ingredients
- 3 ears sweet corn on the cob, husked
- 1 pint grape tomatoes, halved
- 1½ tablespoons extra virgin olive oil, + more for brushing corn
- 1 tablespoon white wine vinegar, or mirin
- ½ teaspoon kosher salt, + more to taste and to season corn
- 1 teaspoon minced garlic
- 5 large basil leaves, sliced in ribbons
Instructions
- Preheat a grill or grill pan to medium heat. While the grill is heating, brush husked corn on the cobs lightly with olive oil and sprinkle with salt. Place the husked corn directly on the heated grill grates. Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender. Remove the corn from the grill and allow to cool until able to handle.
- Once the corn has cooled enough to handle, cut the corn kernels off from the cob. The easiest way to do this, is to place the tip of the corn cob into the opening of the Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan will catch the kernels.
- In a large mixing bowl, combine the corn kernels and tomatoes with 1½ tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon minced garlic, and ½ teaspoon kosher salt. Toss until well coated.
- Cover and chill for 1-2 hours prior to serving (or serve right away). Right before serving, add ribbons of basil and toss to combine. Give the salad a taste and add a pinch of salt if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was such a quick and easy salad that does not disappoint! A perfect side dish that pairs with just about anything!
It really does pair well with endless entrees! Thanks for taking the time to leave a review too! 🙂
This is a new go-to salad recipe! It tastes so delicious and fun to eat!
We have been enjoying this on repeat too, Sha! Thanks for taking the time to leave a review 🙂
I served this salad with BBQ chicken and it was the perfect meal. So delish.
Sound like a perfect summer meal to meal too! Thanks for sharing and taking the time to leave a review 🙂