This Corn and Tomato Salad mixes sweet corn, juicy tomatoes, crunchy bell pepper, and onion, all topped with a tangy dressing.
author’s note
Fresh, Fast, & Flavor-Packed Salad!
I’ve been making this Corn and Tomato Salad for years to serve with my favorite Blackened Shrimp, but honestly—it’s so good it deserves it’s own post.
It’s fresh, vibrant, and tastes like summer in every bite. And the best part? It comes together in minutes.
I love it most with sweet, fresh corn, but it’s just as delicious with canned or frozen, so you can make it all year long. Even if blackened shrimp isn’t your thing, don’t skip this salad—it’s a total must-try!
Corn and Tomato Salad Ingredients
- Corn: Want more flavor? Try grilling or roasting it first.
- Cherry tomatoes: No cherry tomatoes? Use any ripe kind.
- Red bell pepper: Chop it up small so it mixes in better. Other colored peppers work .
- Onion: For less bite, try red onion or shallots. For more kick, use yellow or sweet onions.
- Fresh basil: Tear it up and add it right before serving to keep it fresh.
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: A microplane and citrus juicer help make it easy to get the zest and juice.
- Dijon mustard: Adds a tangy flavor and helps mix the dressing together.
- Maple syrup: You can use honey or agave instead.
- Olive oil: Use a high quality olive oil—its flavor really comes through in this corn and tomato salad.
What To Serve With Corn And Tomato Salad
- Grilled meats: Goes great with BBQ go-to meals like chicken, steak, or sausage.
- Fish: Tasty with fish cooked on the grill or in the oven, like salmon or halibut.
- Mexican: Try it next to tacos, enchiladas, or quesadillas.
- Vegetarian: Serve it with a filling grain dish like quinoa or couscous, or a big stuffed bell pepper.
- Pasta: A light summer pasta goes with the flavors perfectly.
More Salad Recipes With Corn:
Corn and Tomato Salad
This Corn and Tomato Salad is fresh, vibrant, and full of crunch! Sweet corn, juicy tomatoes, and crisp peppers get a zesty kick from a tangy lime vinaigrette with a hint of maple and Dijon.
Equipment
Ingredients
Salad
- 2 cups corn thawed if frozen, drained if canned, see note 1
- 3/4 cup cherry tomatoes quartered or diced
- 1 red bell pepper finely diced
- 1/4 cup diced onion yellow, sweet, or red onion
- 1/3 cup ribboned fresh basil optional
Lime Vinaigrette
- 1 large lime juiced and zested
- 2 teaspoons Dijon-style mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Combine corn, tomatoes, bell pepper, onion, and basil in a medium bowl. If you’re fixing this salad in advance, don’t add the basil until serving time.
- Zest and juice the lime (2 tablespoons juice). Whisk together the dressing ingredients in a small bowl or add all the dressing ingredients to a jar and shake until emulsified.
- 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 Notes
Note 1: Use fresh corn when in season for the best flavor, but canned or frozen work too. Thaw frozen corn or drain canned corn well before use. For an extra boost of flavor, grill or roast the corn before adding it to the salad:
- Grill corn: Heat grill to medium-high (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 kernels are tender and charred. Let cool before cutting the kernels off and adding to the salad.
- Roast 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, 20–30 minutes, or until kernels are tender. Let cool before cutting kernels off and adding to the salad.
Nutrition
Serving: 1serving | Calories: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea host the 4th of July every year and every year I look forward to it for this corn and tomato salad. I am not exaggerating when I say it’s so refreshing and delicious. If I need a quick salad to impress friends this is what I’m bringing.
My favorite summer salad, it’s the perfect side dish and uses up all that produce I have in my garden! Thanks for this recipe!