Quick and Simple Corn Salad Recipe

Celebrate the bounty of summer with this Fresh Corn Salad with Tomatoes, a vibrant and refreshing dish that captures the essence of the season. This salad combines sweet, crunchy corn kernels straight off the cob with juicy, ripe tomatoes, fresh herbs, and a zesty dressing, creating a perfect harmony of flavors and textures. Whether served as a side dish at your next barbecue or enjoyed as a light lunch on a sunny day, this corn salad is a delightful way to make the most of summer’s freshest produce. Easy to prepare and bursting with color, it’s a healthy and delicious option that’s sure to brighten any table.



Why You’ll Love Fresh Corn Salad with Tomatoes:

  • Bright and Flavorful: Fresh, seasonal ingredients ensure a salad that’s full of flavor.
  • Versatile: Great as a side dish, topping for grilled meats, or even as a stand-alone meal.
  • Quick and Easy: Ready in minutes, with no cooking required if using fresh, tender corn.
  • Healthy: Packed with vitamins, minerals, and fiber, it’s a nutritious addition to any meal.

Ingredients Notes For Fresh Corn Salad with Tomatoes:

  • Corn: Fresh sweet corn is the star of the show. Use corn that’s tender enough to be enjoyed raw or give it a quick blanch if preferred.
  • Tomatoes: Choose ripe, flavorful tomatoes. Cherry or grape tomatoes halved make a beautiful addition, but any ripe tomato will do.
  • Cucumber: Adds a crisp texture and refreshing taste. Peel if the skin is tough.
  • Red Onion: For a sharp bite that complements the sweetness of the corn and tomatoes. Soak in cold water to mellow the flavor if desired.
  • Fresh Herbs: Basil, cilantro, or parsley add a burst of freshness. Choose based on your preference or combine them for a more complex flavor.
  • Dressing: A simple vinaigrette made with olive oil, lime juice or vinegar, salt, and pepper brings the salad together.

Recipe Steps:

  1. Prep the Corn: If using fresh corn, remove the kernels from the cob. For a softer texture, blanch the corn for a couple of minutes in boiling water, then cool.
  2. Chop the Vegetables: Halve the tomatoes, dice the cucumber, and finely chop the red onion and herbs.
  3. Make the Dressing: In a small bowl, whisk together olive oil, lime juice or vinegar, salt, and pepper.
  4. Combine and Toss: In a large bowl, combine the corn, tomatoes, cucumber, red onion, and herbs. Pour the dressing over the salad and toss gently to coat.
  5. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.


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Quick and Simple Corn Salad Recipe


  • 4 ears of fresh corn, husks and silks removed
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh cilantro leaves, chopped (optional)
  • 1 avocado, diced (optional)
  • 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey (adjust to taste)
  • Salt and pepper, to taste
  • 1 garlic clove, minced (optional)


  1. Cook the Corn:
    • Bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes, or just until tender. Remove the corn and let it cool. Once cool enough to handle, cut the kernels off the cob.
  2. Prepare the Salad:
    • In a large bowl, combine the cooked corn kernels, halved cherry tomatoes, diced cucumber, red onion, chopped basil, and cilantro. If using, also add the diced avocado and crumbled feta cheese.
  3. Make the Dressing:
    • In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and minced garlic (if using) until well combined.
  4. Combine and Chill:
    • Pour the dressing over the salad and gently toss to coat all the ingredients. Taste and adjust the seasoning if necessary.
    • Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
  5. Serve:
    • Give the salad a quick toss before serving. It can be served chilled or at room temperature.
  • Author: Maria

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