Corn Tomato Salad

Our Corn Tomato Salad recipe is made with fresh corn on the cob, cherry tomatoes, onion, and fresh cilantro all tossed in an amazing lime vinaigrette. This salad has an incredible mix of fresh flavors, and it’s a perfect salad to make on a warm summer day.

This corn and tomato salad is a great summer salad to serve at barbecues, picnics, and potlucks. It’s quick and easy to make and it goes great with grilled chicken and fish.

Why We Love This Salad

• Quick And Easy. Our easy corn and tomato salad comes together in about 15 minutes. To make it, we start out by whisking together the ingredients for the dressing. Then steam the corn, slice the onions and tomatoes and put it all in your favorite salad bowl and give it a quick toss with our amazing dressing.
• Flavor. This salad has a great combo of fresh flavors, but its the dressing makes that really pulls it all together.
• Great For Sharing.  It’s a great simple summer salad to make for cookouts. Serve it with our Cilantro Lime Chicken.

Corn Tomato Salad Recipe Ingredients

• Corn. We use fresh corn on the cob for this recipe. You can use frozen corn on the cob if you like. 
• Cherry Tomatoes. We like using cherry tomatoes best for this salad. Grape tomatoes work as well.
• Onion AND Green Onion. We us both red onion and green onion. Sliced red onion can be soaked in a cup of water while you finish preparing this salad. Soaking onions in water for a few minutes in mellows the flavor quite a bit. Just pat the sliced onion dry with paper towels before tossing them in the salad.
• Cilantro. Fresh cilantro adds flavor and goes nicely with the lime vinaigrette.
• Lime Vinaigrette.  The vinaigrette that we toss this salad with is SO good! It also makes an amazing marinade for chicken as well.

Find Printable recipe with the measurements below.

How To Make Corn And Tomato Salad

1. Make Dressing.  Add the ingredients to a wide-mouth mason jar, seal the lid and shake well. You can also whisk the ingredients together in a bowl.
2. Steam Corn.  Add a Steam the corn in a steamer basket on the stovetop for about 2 minutes. steamer basket to a saucepan and add about 1 inch of water to the pan. Add the corn to the steamer basket and place the lid on the saucepan. Heat the water to a low simmer and steam the corn for about 2 minutes, then remove the corn and set aside to cool. After the corn has cooled, cut the kernels from the cob.
3. Toss Salad. Add the cherry tomatoes, red onion, green onion, and steamed corn to a large serving bowl. Drizzle the vinaigrette over the ingredients and toss. Sprinkle in the fresh cilantro and toss again. Season with salt and black pepper to taste.
4. Store Leftovers. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Choosing the Best Corn On The Cob

Check the husks to make sure they look fresh, tight and green. Strip back part of the husk to see whether the corn kernels look plump rather than shrunken.  Refrigerate the corn as soon as you get home and leave the corn unhusked until you are ready to cook it. If the ears have already been husked, then place them in a plastic bag and store in the refrigerator until you’re ready to use.

How To Shuck Corn On The Cob

To shuck corn, remove the outer husk off of the corn and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernels to pull them away to discard them.

How To Cut Corn Off A Cob

First shuck the corn and remove as much silk as you can. Stand the cob vertically on a cutting board. Using a sharp knife, slice down on the corn as close to the cob as you can.

Can This Salad Be Made Ahead Of Time?

Yes, this salad can be prepped 1-2 days ahead of time. Just steam the corn, slice the onions and tomatoes and whisk together the ingredients for the dressing. Store the salad ingredients separate from the dressing, and each should be stored in airtight containers in the refrigerator. Then, when you’re ready to serve, just toss the salad ingredients with the dressing and serve in your favorite salad bowl.

More Salad Recipes

• Greek Cucumber Salad
• Caprese Salad
• Lemon Arugula Salad
• Romaine Salad
• Watermelon Cucumber Feta Salad

Continue to Content

Print

Yield: 4 Servings

Corn Tomato Salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Our Corn Tomato Salad recipe is made with fresh corn cut from the cob, cherry tomatoes, red onion, green onion and fresh cilantro all tossed in an amazing lime vinaigrette. It’s an easy salad to pull together to serve with grilled chicken or fish at your next cookout.

Ingredients

• 1 cup fresh corn kernels
• 1-1/2 cups cherry tomatoes, sliced in half
• 1/4 cup red onion, sliced thin
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro

Cilantro Lime Vinaigrette

Toggle ingredient group

• 1/4 cup lime juice
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, finely grated or mince
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2-3 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine the ingredients for the vinaigrette in a mason jar, seal the lid and shake well. You can also whisk the ingredients together in a bowl.
2. Put a steamer basket in a saucepan and add about 1 inch of water to the pan. Add the corn to the steamer basket and place a tight fitted lid on the saucepan. Heat the water to a low simmer and steam the corn for about 2 minutes. Remove the corn from the steamer basket and set aside to cool. After the corn has cooled, cut the kernels from the cob.
3. Add the cherry tomatoes, red onion, green onion, and corn kernels to a large serving bowl. Drizzle the vinaigrette over the ingredients and toss. Sprinkle in the fresh cilantro and toss again. Season with salt and black pepper to taste.
4. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Notes

How To Shuck Corn On The Cob

To shuck corn, remove the outer husk off of the corn and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernels to pull them away to discard them.

How To Cut Corn Off A Cob

First shuck the corn and remove as much silk as you can. Stand the cob vertically on a cutting board. Using a sharp knife, slice down on the corn as close to the cob as you can.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 378Total Fat: 33gSaturated Fat: 4gUnsaturated Fat: 28gSodium: 594mgCarbohydrates: 25gFiber: 3gSugar: 10gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.