Fresh Corn and Tomato Salad

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This fresh corn and tomato salad is summer in a bowl. Sweet, lightly charred corn kernels are tossed with juicy cherry tomatoes, finely chopped red onion and fresh basil in a simple olive oil and apple cider vinegar dressing. It takes about 20 minutes, needs only a handful of ingredients, and it is the side dish I bring to every cookout from June to September.

The best part is how flexible it is. Use grilled, boiled or even microwaved corn, add feta or avocado, or swap basil for cilantro. It is naturally vegan and gluten free, and it holds up well in the fridge. For more easy summer sides, try my crisp cucumber salad with dill or a crunchy cabbage crunch salad.

Why You Will Love This Corn and Tomato Salad

• Bright, fresh flavor. Sweet corn, juicy tomatoes and fragrant basil in every bite.
• Only a few ingredients. Seven simple ingredients plus salt and pepper.
• Healthy and light. About 150 calories per serving, vegan and gluten free.
• Make ahead friendly. The flavors get even better after an hour in the fridge.
• Goes with everything. Grilled chicken, burgers, fish, tacos and more.

Ingredients for Fresh Corn and Tomato Salad

Here is everything you need. Exact amounts are in the recipe card below.

• Fresh sweet corn: 4 ears, grilled, boiled or microwaved. Frozen or canned corn works in a pinch.
• Cherry tomatoes: halved, for juicy pops of sweetness. Grape tomatoes or chopped heirlooms also work.
• Red onion: finely chopped for a mild, sharp bite.
• Fresh basil: chopped or thinly sliced for a fragrant, sweet herb flavor.
• Extra virgin olive oil: rich and smooth, it brings the dressing together.
• Apple cider vinegar: adds a tangy lift. Balsamic or red wine vinegar are great swaps.
• Salt and black pepper: to taste.
• Optional add ins: crumbled feta, goat cheese, mozzarella pearls, avocado, cucumber, bell pepper, arugula or a drizzle of honey.

How to Make Corn and Tomato Salad

1. Shuck the corn

Pull off the husks and as much of the silk as you can. Rub the ears with a damp paper towel to remove the last stubborn threads.

2. Cook the corn

You have three easy options. Grill the corn over medium high heat, or in a cast iron grill pan, for 8 to 10 minutes, turning with kitchen tongs until lightly charred. Boil it in salted water for 4 to 5 minutes. Or microwave each ear in its husk for 3 to 4 minutes. Grilled corn gives the best smoky flavor, but all three work well. Let the corn cool until you can handle it.

3. Cut the kernels off the cob

Stand each ear upright inside a large bowl and slice down the sides with a sharp knife, letting the kernels fall into the bowl. A corn stripper makes this faster and keeps the kernels from flying across the kitchen.

4. Prep the tomatoes, onion and basil

Halve the cherry tomatoes, finely chop the red onion and slice the basil. For a milder onion flavor, soak the chopped onion in cold water for 10 minutes, then drain.

5. Dress and toss

Shake the olive oil, vinegar, salt and pepper together in a small mason jar. Add the tomatoes, onion and basil to the corn in a large serving bowl, pour over the dressing and toss gently. Taste and add more salt, pepper or vinegar if needed. Serve right away or chill for 30 minutes to let the flavors blend.

How to Grill Corn Perfectly

Grilled corn is what makes this salad taste like summer, and it is easy to get right. Preheat the grill to medium high, about 400 to 450°F, and brush the shucked ears lightly with olive oil. Place them directly on the grates and let them sit for about 2 minutes before turning, so each side gets a chance to char. Keep turning every couple of minutes until the kernels are bright yellow with golden brown spots all over, about 8 to 10 minutes total. If you prefer juicier, more tender corn, grill it in the husk for 15 minutes first, then peel it back and char the kernels for a few minutes at the end. No grill? A very hot cast iron pan or your oven broiler will give you a similar smoky finish.

Tips for the Best Corn Salad

• Use the freshest corn you can find. Corn is sweetest the day it is picked. Look for bright green husks and moist, golden silk.
• Do not skip the char. A little browning adds smoky sweetness that makes the salad taste special.
• Season well. Corn and tomatoes need a good pinch of salt to really shine.
• Add basil at the end. It stays greener and more fragrant if you add it just before serving.
• Use ripe tomatoes. In winter, cherry tomatoes are the most flavorful choice.

Fresh, Frozen or Canned Corn?

Fresh summer corn gives the sweetest, crunchiest salad, but you can still make this recipe year round. Frozen corn is the best backup. Thaw it, pat it dry and sear it in a hot skillet with a little olive oil for 5 to 7 minutes until it gets some color. Canned corn also works. Drain it very well and rinse it to remove the canning liquid, then sear it the same way. Searing frozen or canned corn adds back some of the roasted flavor you get from fresh grilled corn. You will need about 3 cups of kernels, which is roughly 4 ears of fresh corn.

Easy Variations

• Add cheese: crumbled feta, goat cheese or fresh mozzarella pearls make it richer.
• Mexican style: swap basil for cilantro, lime juice for vinegar, and add jalapeño, black beans and a pinch of chili powder.
• Avocado corn salad: fold in diced avocado just before serving.
• Add crunch: diced cucumber or red bell pepper add freshness and color.
• Make it a meal: add chickpeas, cooked quinoa or grilled shrimp.
• Balsamic twist: use balsamic vinegar and a drizzle of honey for a sweeter dressing.

What to Serve With Corn and Tomato Salad

This salad is a natural partner for anything off the grill. Serve it with my grilled Hawaiian BBQ chicken, sticky honey BBQ chicken bites, burgers, steak or grilled salmon. It also makes a colorful topping for tacos and pairs perfectly with slow cooker chicken fajitas. For a light lunch, spoon it over greens or serve it with tortilla chips as a chunky salsa.

Make Ahead and Storage

• Make ahead: cook and cut the corn up to 2 days ahead. Mix the salad up to 4 hours before serving.
• Fridge: store leftovers in an airtight container or glass meal prep containers for up to 3 days.
• Refresh: add a splash of vinegar, a pinch of salt and fresh basil before serving leftovers.
• Freezer: not recommended, since the tomatoes turn mushy.

Is Corn and Tomato Salad Healthy?

Yes. Corn is a whole grain that provides fiber, B vitamins and antioxidants like lutein, which supports eye health. Tomatoes are rich in vitamin C and lycopene, and olive oil helps your body absorb it. Red onion and basil add extra antioxidants and flavor with almost no calories. This salad is naturally vegan, gluten free and dairy free, and each serving has about 150 calories and 3 grams of fiber.

Picking the Best Sweet Corn

Great corn salad starts at the farmers market. Choose ears with bright green, tightly wrapped husks that feel slightly damp. The silk poking out of the top should be light brown and a little sticky, not dry or black. Gently squeeze the ear. It should feel full and plump all the way to the tip. Avoid peeling back the husks in the store, since this dries out the corn. Once home, keep the corn in the fridge in its husk and use it within a day or two, because the natural sugars start turning to starch soon after picking.

Serving Corn Salad for a Crowd

This recipe serves 6 as a side and doubles easily for parties. Grill a big batch of corn the day before, cut the kernels and keep them in the fridge. On the day, toss everything together a couple of hours before guests arrive and keep the salad cold. Add the basil and any avocado right before serving so they stay fresh and green. A wide, shallow platter shows off all the colors beautifully, and a lime or lemon wedge on the side lets guests brighten their portion.

Common Mistakes to Avoid

• Overcooking the corn. It should stay juicy and crisp, not chewy.
• Adding hot corn to tomatoes. Let the corn cool so the tomatoes and basil stay fresh.
• Using too much onion. A little red onion goes a long way. Chop it finely.
• Under seasoning. Taste and adjust the salt and vinegar before serving.

Frequently Asked Questions

Can I use frozen corn for corn salad?

Yes. Thaw and dry the corn, then sear it in a hot skillet until lightly browned for the best flavor.

Do I have to cook fresh corn for corn salad?

Very fresh, sweet corn can be eaten raw, and it is crisp and delicious. Cooking it brings out more sweetness and a smoky flavor.

How long does corn and tomato salad last?

It keeps in the fridge for up to 3 days. It is best within the first day, when the tomatoes are freshest.

Can I make corn salad ahead of time?

Yes. Mix it up to 4 hours ahead and add the basil right before serving.

What other herbs can I use?

Cilantro, parsley, chives and mint all work well. Cilantro is great for a Mexican style corn salad.

Is corn salad served warm or cold?

It is usually served cold or at room temperature, but it is also delicious slightly warm right after grilling the corn.

The Easiest Summer Side Dish

This fresh corn and tomato salad is bright, sweet and ready in about 20 minutes. It celebrates the best of summer produce and pairs with nearly any meal. If you make it, leave a star rating and a comment below, and save it to your Pinterest summer recipes board so you have it ready for your next barbecue.

Nutrition Per Serving

Nutrient	Amount
Calories	150 kcal
Protein	3 g
Carbohydrates	19 g
Fat	8 g
Saturated Fat	1 g
Fiber	3 g
Sugar	7 g
Sodium	200 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.