Fresh Corn And Tomato Salad Recipe

I just made a Corn And Tomato salad that screams peak summer and will make you seriously consider ditching dinner plans to eat the whole bowl.

I am obsessed with this Fresh Corn And Tomato Salad because it actually tastes like summer in your mouth. I love the snap of fresh corn and the bright pop of cherry tomatoes, and fresh basil scattered through it makes me want more.

Fresh Tomato Salads usually try too hard, but this one is honest and loud and messy in the best way. I bring it to Pot Luck Salads Summer gatherings and people fight over the bowl.

But really, it’s the lime-bright dressing and real veggies that suck me in. Simple, bright, addictive.

I keep making it every week.

Ingredients

• Fresh corn adds sweet crunch and summery pop, it’s basically the salad’s backbone.
• Cherry tomatoes bring juicy tang and bright color, they’ll burst with every bite.
• Fresh basil adds herby brightness and perfume, Plus it smells amazing.
• Red onion gives sharp bite and crunchy texture, it wakes everything up.
• Jalapeño gives sneaky heat, Basically optional if you don’t like spice.
• Extra virgin olive oil adds silky mouthfeel and helps flavors stick together.
• Fresh lime juice brightens with zippy acidity, it keeps things lively.
• Kosher salt brings balance and makes flavors pop, don’t skip it.
• Freshly ground black pepper adds warm bite and subtle heat under everything.
• Crumbled feta or cotija adds salty creaminess and a tangy finish.
• Chopped cilantro gives citrusy freshness, Plus it’s fine if you love it.

Ingredient Quantities

• 4 ears fresh corn, kernels cut off (about 3 to 3 1/2 cups)
• 2 cups cherry or grape tomatoes, halved
• 1/2 cup fresh basil leaves, roughly chopped
• 1 small red onion, thinly sliced (about 1/4 cup)
• 1 small jalapeño, seeded and finely minced (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta or cotija cheese (optional)
• 1 tablespoon chopped fresh cilantro (optional, if you like it)

How to Make this

1. Cut the corn kernels off the cobs into a large bowl, then add the halved cherry tomatoes, chopped basil, thinly sliced red onion, and minced jalapeño if you’re using it.

2. If you like a little smoky char on the corn, heat a skillet over medium-high heat, add the kernels and cook, stirring occasionally, until they get some brown bits, about 4 to 6 minutes; you can also grill whole ears for 8 to 10 minutes and then cut the kernels off.

3. Whisk together the olive oil, fresh lime juice, kosher salt and black pepper in a small bowl till it’s emulsified, taste and add a pinch more salt if needed.

4. Pour the dressing over the bowl of corn and tomatoes and toss gently to coat everything evenly, making sure the basil gets mixed in so it doesn’t all sit on top.

5. Crumble the feta or cotija over the salad if using, and sprinkle the chopped cilantro on last if you like that flavor, toss once more just to distribute.

6. Let the salad sit at room temperature for 10 to 15 minutes so the flavors marry, or chill for 30 minutes if you prefer it colder; both ways are great.

7. Taste again before serving and adjust seasoning, add more lime juice or salt if it seems flat, and a little extra olive oil if it feels dry.

8. Serve in a shallow bowl or platter so the juices spread, this salads best fresh the same day but will keep in the fridge for a day or two, just bring it back to room temp a bit before serving.

Equipment Needed

1. Large mixing bowl
2. Sharp chef’s knife
3. Cutting board
4. Skillet or grill pan (or outdoor grill) and tongs
5. Small bowl and whisk (for the dressing)
6. Measuring spoons and a tablespoon measure
7. Spoon or salad tongs for tossing
8. Shallow serving bowl or platter and an airtight container for chilling/storage

FAQ

Fresh Corn And Tomato Salad Recipe Substitutions and Variations

• Fresh corn: use 2 cups frozen corn thawed, or 1 15-oz can drained, or char the corn on a grill for a smoky flavor — tastes great either way.
• Cherry tomatoes: swap in 2 cups diced roma or vine tomatoes, or 1 cup halved sun-dried tomatoes (reconstituted) for extra sweetness.
• Fresh basil: replace with 1/2 cup chopped cilantro, or 1/3 cup chopped flat-leaf parsley, or 1/3 cup chopped mint if you want a brighter note.
• Crumbled feta/cotija: use 1/3 cup goat cheese, or queso fresco, or omit and toss in 2 tablespoons toasted pepitas for crunch.

Pro Tips

1. Char the corn for extra flavor. Either toss the kernels in a hot skillet until some bits brown, or grill the whole ears first, then cut them off. It gives a smoky note that really makes the salad pop, but watch it closely so it doesn’t burn.

2. Salt in stages. Add a little salt when you whisk the dressing, then taste again after you mix everything. Corn needs more salt than you think, so dont be shy adding a pinch at the end if it tastes flat.

3. Let it rest at room temp for 10 to 15 minutes before serving. That short wait helps the lime and oil meld with the veggies so the flavors feel balanced. If you chill it, pull it out for a few minutes before serving so it isnt totally cold.

4. Texture matters. If your cherry tomatoes are watery, scoop out a few seeds so the salad wont get soggy. And crumble the cheese by hand at the end so you get nice uneven pieces, not a powder.