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!
SALAD: 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!
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Notes
Note 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.