this Corn and tomato salad is the ultimate summer recipe. Made with sweet summer corn, juicy tomatoes and herbaceous basil, this fresh corn salad with tomatoes is ridiculously easy to make and insanely delicious!
Regardless of whether it is served with Barbecue chicken breast, Grilled shrimpor burgersthis corn and tomato salad is the perfect summer side dish.
Restaurant quality Fast taste
Tomato and Corn Salad Showcases the Best of Summer Produce! Sweet summer corn and bright tomatoes need little more than a light dressing and some fresh herbs to create an incredibly tasty salad that’s worthy of being served at any restaurant.
How to make a corn and tomato salad
The following tips are provided to help you achieve perfect results. You’ll find detailed instructions in the recipe card at the bottom of this post.
Grill the corn
Grilling the shelled corn until lightly charred adds a smoky element to the corn and tomato salad along with enhancing the flavor of the corn. If you don’t want to grill the corn or use a grill plate, feel good to use steamed corn, Quick Corn on the Cobor Air Fryer Corn on the cob.
Use a Bundt Pan
The easiest way to cut the kernels off the corn cob is to place the tip of the corn cob into the hole of the Bundt pan and use a sharp knife to cut the kernels off. The Bundt pan will catch the kernels and stabilize the cob, making it easier to remove the kernels.
Toss corn with tomatoes and spices
Once the corn is cooked, this salad is as easy as mixing together the corn, tomatoes, basil, garlic, shallots, vinegar, oil, and salt. You can serve immediately or let it cool for a few hours before serving.
Recipe modifications
- No fresh corn? You can use thawed frozen corn kernels to enjoy this corn and tomato salad year-round.
- Without shallots? I made this corn and tomato salad without the minced shallot and it was just as delicious! In fact, my family prefers this dish by omitting the shallots.
- No white wine vinegar? Use rice wine vinegar or Mirin instead.
- Adding cheese: Feel free to add crumbled feta or diced mozzarella if you like to this corn salad.
Storage instructions
I can’t remember ever having leftovers from this corn and tomato salad – it’s just that good! If you do have leftovers, store them in an airtight container in the refrigerator for up to 48 hours. The basil will brown slightly but will be edible.
More seasonal summer recipes
If you enjoyed this Corn and Tomato Salad, I’d love for you to leave a comment and review below.
Corn and tomato salad
Corn and tomato salad is the ultimate summer recipe. Made with sweet summer corn, juicy tomatoes, and herbaceous basil, this ridiculously easy corn and tomato salad is insanely delicious!
Portions: 4
Calories: 148kcal
Prevents your screen from going dark while cooking the recipe.
Instructions
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Heat a grill or grill pan to medium heat. While the grill is heating, brush the shelled corn on the cob lightly with olive oil and sprinkle with salt. Place the shelled corn directly on the heated grill grates. Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender. Remove the corn from the grill and allow to cool until ready to handle.
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Once the corn has cooled enough to handle, cut the kernels off the cob. The easiest way to do this is to place the tip of the corn on the cob into the opening of the Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan will catch the nuts.
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In a large mixing bowl, combine the corn kernels, 1-½ tablespoons olive oil, ½ teaspoon kosher salt, grape tomatoes, shallots (if using), basil, 1 tablespoon vinegar, and 1 teaspoon garlic.
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Serve immediately or cover and chill for 1-2 hours before serving. Taste and add additional salt if needed.
Notes
Shallot/Garlic: I’ve made this salad with only shallots, only garlic, and both additions. My family prefers this Tomato Corn Salad with just minced garlic. Either option is delicious in my opinion.
No white wine vinegar? Use rice wine vinegar or Mirin instead.
Storage: Store in an airtight container in the refrigerator for up to 48 hours.
Eating
Calories: 148kcal | Carbohydrates: 19g | Protein: 3g | fats: 8g | Saturated Fats: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Trans fats: 0.01g | sodium: 599mg | potassium: 490mg | Fibers: 3g | sugar: 8g | Vitamin A: 1.138IU | Vitamin C: 22mg | calcium: 18mg | Iron: 1mg
