Home > Appetizers > Corn and Tomato Salad Corn and Tomato Salad July 14, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Corn and Tomato Salad recipe features a vibrant blend of sweet, juicy corn and tomatoes balanced by the crunch of diced bell pepper and onion. The tangy lime vinaigrette, spiked with a hint of maple syrup and Dijon mustard, adds a burst of citrusy freshness that ties together everything beautifully! Corn and Tomato Salad This Corn and Tomato Salad started out as an accompaniment to our family-favorite Blackened Shrimp dish—have you given that a try yet? It’s a total crowd-pleaser! But this salad is so delicious, we thought it deserved its own moment in the limelight. So, here it is, getting its very own post on this website. Bursting with fresh, lively flavors, this salad is like a little summer party in a bowl! So, even if blackened shrimp isn’t your thing, don’t miss out on trying this incredible salad! Corn and Tomato Salad Ingredients Corn: Use fresh corn when in season for the best flavor, but canned or frozen can work too. Make sure to thaw frozen corn or drain canned corn well before use. For an extra boost of flavor, consider grilling or roasting the corn before adding it to the salad. See “quick tip” box below. Cherry tomatoes: Fresh, ripe cherry tomatoes will add a nice sweet flavor. Cut them into quarters to distribute their flavor throughout the salad. If cherry tomatoes aren’t available, you can use a different variety– just make sure they’re ripe and flavorful. Red bell pepper: The red bell pepper gives a nice crunch and adds a slightly sweet flavor to this Corn and Tomato Salad. Make sure to dice it finely so it integrates well with the other ingredients. You can substitute with yellow or orange bell peppers. Onion: A dash of onion adds a bold, intense flavor. Make sure to dice it finely for an even spread throughout the salad. If the sharpness worries you, opt for red onion or shallots, which are a bit milder. For an extra kick, yellow or sweet onions are your best bet. Fresh basil: While optional, just a few leaves can really brighten up this Corn and Tomato Salad! Add it just before serving to maintain its freshness. QUICK TIP How To Grill Or Roast Corn Grilling Corn: Heat the grill to medium-high heat (400-450°F). Peel back and remove the husks and silks. Drizzle on oil and rub it in. Sprinkle salt and pepper on top. Grill the corn for 12-15 minutes, turning every 3 minutes until the kernels are tender and charred. Let cool before cutting the kernels off and adding them to the salad. Roasting Corn: Preheat oven to 400°F (200°C). Trim any silk from the top of the corn if you’re roasting with the husk on, or remove the husk and silk and wrap in aluminum foil if you’re roasting husked corn. Roast the corn in the oven for about 20-30 minutes, or until kernels are tender. Let cool before cutting the kernels off and adding them to the Corn and Tomato Salad. Dressing Ingredients Lime: Using both the juice and the zest maximizes the lime flavor in this Corn and Tomato Salad. We love zesting the limes with a microplane and then juicing them with this citrus juicer. Dijon mustard: This ingredient adds a bit of tanginess to the vinaigrette and helps emulsify the dressing. Maple syrup: This adds a touch of sweetness to balance out the acid from the lime. You can substitute with honey or agave syrup if you prefer. Olive oil: Use a good quality extra-virgin olive oil for the best flavor. It forms the base of the vinaigrette, so its flavor will be prominent in this Corn and Tomato Salad. What To Serve With Corn And Tomato Salad Here are a few ideas: Grilled meats: This salad makes a refreshing side for barbecue classics like grilled chicken, steaks, or sausages. Fish: It would go well with grilled or baked fish, such as salmon or halibut. Shrimp: We’re obsessed with this salad over our blackened shrimp! Mexican cuisine: This salad could also be served alongside Mexican dishes like tacos, enchiladas, or quesadillas. Vegetarian mains: For a vegetarian meal, serve it with a hearty grain dish, like quinoa or couscous, or alongside a big stuffed bell pepper. Pasta: A light, summery pasta dish, like this Summer Pasta, would complement the flavors of this Corn and Tomato salad. More Salad Recipes With Corn: Black Bean Corn Avocado Salad with a red pepper Roasted Corn Salad with bell peppers Blueberry Corn Salad with bulgur wheat Corn Salad with cucumber and tomatoes Quinoa Corn Salad with black beans and avocado FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Corn and Tomato Salad 5 from 1 vote - Review this recipe Corn and Tomato Salad features a vibrant blend of sweet, juicy corn and tomatoes, balanced by the crunch of diced bell pepper and onion. The tangy lime vinaigrette, spiked with a hint of maple syrup and Dijon mustard, adds a burst of citrusy freshness that ties everything together beautifully! SAVE TO RECIPE BOX Print Recipe Corn and Tomato Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Corn and Tomato Salad features a vibrant blend of sweet, juicy corn and tomatoes, balanced by the crunch of diced bell pepper and onion. The tangy lime vinaigrette, spiked with a hint of maple syrup and Dijon mustard, adds a burst of citrusy freshness that ties everything together beautifully! Course Salad, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Corn and Tomato Salad Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 4 servings Chelsea Lords Calories 164kcal Author Chelsea Lords Ingredientsalad:▢ 2 cups corn, thawed if frozen, drained if canned (Note 1)▢ ¾ cup cherry tomatoes, quartered or diced▢ 1 red bell pepper, finely diced▢ ¼ cup diced onion (yellow, sweet, or red onion)▢ Optional: ⅓ cup ribboned basilLime vinaigrette:▢ 1 large lime juiced and zested (2 tbsp juice)▢ 2 teaspoons Dijon mustard▢ 1 teaspoon maple syrup▢ ¼ teaspoon fine sea salt▢ 2 tablespoons olive oilUS - Metric USMetric InstructionsSALAD: Combine corn, tomatoes, bell pepper, onion, and basil in a medium-sized bowl. If you're fixing this salad in advance, don't add the basil until serving time.DRESSING: Whisk together the dressing ingredients in a small bowl or add all the dressing ingredients to a jar and shake until emulsified. ENJOY: Pour the dressing over the corn mixture and stir gently to combine. Enjoy immediately or cover the bowl with plastic wrap and refrigerate until ready to serve. Best enjoyed the same day it is made! Video Recipe NotesNote 1: Corn: Use fresh corn when in season for the best flavor, but canned or frozen work too. Make sure to thaw frozen corn or drain canned corn well before use. For an extra boost of flavor, consider grilling or roasting the corn before adding it to the salad. Here's how: Grilling corn: Heat the grill to medium-high heat (400-450°F). Peel back and remove the husks and remove the silks. Drizzle on oil and rub it in. Sprinkle salt and pepper on top. Grill the corn for 12-15 minutes, turning every 3 minutes until kernels are tender and charred. Let cool before cutting the kernels off and adding to this salad. Roasting corn: Preheat oven to 400°F (200°C). Trim any silk from the top of the corn if you're roasting with the husk on. Remove husk and silk and wrap in aluminum foil if you're roasting husked corn. Roast the corn in the oven for about 20-30 minutes, or until kernels are tender. Let cool before cutting the kernels off and adding to this salad. Nutrition FactsCalories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1386IU | Vitamin C: 55mg | Calcium: 22mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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