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:
- 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.
- Chop the Vegetables: Halve the tomatoes, dice the cucumber, and finely chop the red onion and herbs.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice or vinegar, salt, and pepper.
- 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.
- 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.
Quick and Simple Corn Salad Recipe
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve:
- Give the salad a quick toss before serving. It can be served chilled or at room temperature.
