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Fresh corn and tomato salad with red onion and herbs in a bowl

Fresh Corn and Tomato Salad

Sweet charred corn, juicy cherry tomatoes, red onion and fresh basil tossed in a simple olive oil and apple cider vinegar dressing. A 20 minute summer side that is vegan and gluten free.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad
  • 4 ears fresh sweet corn or 3 cups kernels
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil chopped or thinly sliced
Dressing
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp apple cider vinegar or balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Optional Add Ins
  • 1/2 cup crumbled feta or mozzarella pearls
  • 1 avocado diced
  • 1 tsp honey to mellow the acidity

Method
 

  1. Shuck the corn and remove the silk.
  2. Grill the corn over medium high heat for 8 to 10 minutes, turning, until lightly charred. Or boil for 4 to 5 minutes. Let cool.
  3. Cut the kernels off the cobs into a large bowl.
  4. Halve the tomatoes, finely chop the onion and slice the basil.
  5. Shake the olive oil, vinegar, salt and pepper together.
  6. Add the tomatoes, onion and basil to the corn, pour over the dressing and toss. Taste, adjust seasoning and serve or chill for 30 minutes.

Notes

For frozen or canned corn, drain and dry it well, then sear in a hot skillet for 5 to 7 minutes. Add basil and avocado just before serving. Keeps in the fridge for up to 3 days.