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This Corn and Tomato Salad is made with sweet corn, juicy tomatoes, fresh basil, and a simple tangy dressing. It is bright, fresh, and easy enough for a weeknight but impressive enough to include on a summer cookout menu.
Serve this salad with grilled BBQ chicken breasts, grilled shrimp skewers, or classic burgers for a simple summer side dish that lets peak-season produce do the heavy lifting.
Corn and Tomato Salad at a Glance
- Serves: 6 as a side dish
- Ready in 20 Minutes. Quick to prep and ready to serve right away, or chill for a couple of hours to let the flavors meld.
- Corn Options: Start with fresh corn on the cob or thawed frozen kernels when corn is out of season.
- Why You'll Love It: The simple garlic and white wine vinegar dressing adds a sweet, tangy finish that makes the fresh corn and tomatoes pop.
Recipe Highlights
Kristen's Key Tips for Tomato Corn Salad
I can't begin to count how many times I have made this simple salad. Whether I start with fresh corn on the cob or frozen corn kernels, it never disappoints as long as I keep a handful of tips in mind.
- Use the sweetest corn you can find. This salad is simple, so the corn really matters. In the summer, opt for fresh corn with juicy, plump kernels. Otherwise, thawed frozen corn kernels are always a safe bet.
- Add basil right before serving. Fresh basil can darken as it sits, so stir it in shortly before serving for the best color and flavor.
- Season to taste. Corn and tomatoes love salt. Taste once everything is tossed and add an extra pinch if the flavors taste flat.
Happy Cooking! xo Kristen
Notes on Ingredients
- Corn: Start with fresh, seasonal corn on the cob in the summer, or thawed corn kernels when fresh corn is out of season or is looking less than prime.
- Tomatoes: I recommend small cherry or grape tomatoes for this salad, as they are flavorful year-round and stay juicy without making the salad watery. In the summer, vine-ripened or heirloom tomatoes can be used in place of grape tomatoes; just be sure to remove the seeds and dice them before adding to the salad.
- White Wine Vinegar: It's mild, lightly sweet, and enhances the flavors of both the corn and tomatoes without overpowering them. Rice vinegar is a good substitute. I would stay away from apple cider vinegar, balsamic vinegar, or distilled vinegar, as they can be a bit overpowering.
- Fresh Basil: Look for basil that is aromatic and vibrant green.
How to Make Corn and Tomato Salad
I have included directions for grilling fresh corn on the cob in this step-by-step guide, as I love the smoky flavor it adds to the salad. Follow the recipe variations provided if you don't care for those undertones or are starting with frozen corn kernels.
- Grill the Corn. Shuck the corn, brush with oil, and grill over medium-high heat until lightly golden and tender. Feel free to cook a bit longer if you like your corn really charred, but for this salad, I find a light char to be best.
- Cut the corn off the cob. The easiest way to cut the kernels off the corn cobs is to place the tip of each cob in the center opening of a Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan catches the kernels and steadies the cob, making the job easier.
- Toss together. Add the corn, tomatoes, garlic, vinegar, oil, and salt to a large mixing bowl and gently toss to combine. If serving immediately, add the basil ribbons now. Otherwise, wait to add the basil until right before serving.
- Serve or chill. At this point, you can serve immediately or chill for 2 hours to let the flavors meld together.
Recipe Variations
- Use Frozen Corn Kernels: Toss 3 cups of thawed corn kernels with 2 teaspoons of olive oil, then roast at 400℉ for 15 minutes or until golden.
- Start with Leftover Corn: Cut the kernels off leftover grilled corn on the cob, Instant Pot corn on the cob, or air fryer corn on the cob, then toss with the dressing and tomatoes.
- Don't Care for Smoky Undertones? If you are starting with fresh corn, follow my Instant Pot corn on the cob recipe or boil until tender. For frozen corn kernels, thaw and pat dry, then roast, sauté, or warm according to the package directions before tossing with the dressing and tomatoes.
- Add a Shallot: A thinly minced or sliced shallot adds a nice mellow bite to the salad. I would skip adding a red or yellow onion, as both are quite pungent when raw.
- Add Cheese: Either crumbled feta or cubed fresh mozzarella would be delicious additions.
Note on Storage
Store leftover Corn and Tomato Salad in an airtight container in the refrigerator for up to 48 hours. The basil may darken slightly as it sits, but the salad will still taste fresh.
Corn and Tomato Salad FAQs
Yes. You can prepare the salad up to 24 hours in advance, but for the freshest flavor and color, add the basil just before serving.
Yes. Use 3 cups of thawed frozen corn. For more flavor, sauté or roast it briefly before adding it to the salad.
For the best flavor and texture, yes. Grilled corn adds smoky flavor, but steamed, boiled, air-fried, Instant Pot, or roasted corn all work.
More Seasonal Summer Recipes
Looking for more recipes that highlight sweet summer corn? Don't miss my recipes for Mexican Street Corn Salad, Grilled Corn Salsa, and Southern Succotash Recipe. Or enjoy the following seasonal summer recipes:
- Sautéed Zucchini and Squash
- Tomato Pizza
- Chocolate Zucchini Muffins
- 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 rice wine vinegar
- 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 really is a “super easy” and absolutely delicious recipe. My Walmart in Prescott Valley, AZ has fresh corn from Mexico for 33 cents an ear! I just cooked my corn in microwave and added a little diced shallot and yellow onion. Placed in fridge for an hour before serving with Kristen’s Lemon Pepper Chicken. Try this super salad!!
Hi David! Thanks for sharing. I love hearing you enjoyed so much and what a great deal on corn!
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 🙂