This bright and refreshing Corn and Tomato Salad is full of fresh corn, juicy tomatoes, red onion, and fresh herbs in a simple seasoned vinaigrette. It’s a guaranteed crowd-pleasing side dish!
I love this salad with barbecue pork ribs, lemon rosemary chicken thighs, and roasted chicken leg quarters just to name a few main courses. It keeps in the fridge for up to a few days so it can also be easily prepared ahead of time. It’s like sunshine in a bowl!
Your Simple Ingredients
- Corn – You’ll need 5 cups of fresh corn kernels.
- Tomatoes – Cherry or grape tomatoes that have been sliced in half.
- Red onion
- Red wine vinegar
- Olive oil – For cooking the corn.
- Fresh basil
- Fresh dill
- Salt and black pepper – As always, feel free to adjust the amounts to your personal preference.
How to Prepare
Following is a brief overview of how to prepare. Please see the recipe card at the bottom for full detailed instructions and ingredient amounts.
Step 1: Place tomatoes, red onion, basil, dill, salt and pepper in a large bowl. Pour in red wine vinegar and stir gently to combine. Set aside.
Step 2: Heat olive oil in a large skillet. Add corn kernels and cook until corn is tender. Add minced garlic and cook for an additional 30 seconds.
Step 3: Add corn and garlic mixture to tomato mixture and stir gently to combine.
Allow salad to reach room temperature and store in an airtight container in the fridge for up to 3 days.
Number of Servings
This recipe yields approximately 7 cups of salad, which is 6 generous servings of a little over 1 cup each.
More Delicious Salads
Corn and Tomato Salad
- 1 pint grape or cherry tomatoes sliced in half
- 1 ½ cups thinly sliced red onion
- ½ cup loosely packed chopped or julienned fresh basil
- 2 teaspoons chopped fresh dill
- 2 teaspoons salt more or less, to taste
- 1 teaspoon black pepper more or less, to taste
- ⅓ cup red wine vinegar
- 2 tablespoons olive oil
- 5 cups fresh corn kernels from approximately 4 large ears
- 1 tablespoon minced fresh garlic
- Place tomatoes, red onion, basil, dill, salt and pepper in a large bowl. Pour in red wine vinegar and stir gently to combine. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook until corn is tender (about 7 minutes), stirring constantly. Add minced garlic and cook for an additional 30 seconds, while continuing to stir.
- Add corn and garlic mixture to tomato mixture. Stir gently to combine.
- Serve immediately or bring to room temperature, cover and refrigerate.
- Storage – Once salad has reached room temperature, place in an airtight container and store in the fridge for up to 3 days.
- This recipe yields approximately 7 cups.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by Taste of Home
Simply delicious and so easy to prepare. Everyone raves when I make it!
This corn salad is delicious. I did use frozen corn, charred a bit in skillet. Perfect in every way. We love it.
This was WAY too much acid for me as written. I ended up draining any juices, adding honey and cumin to balance it out and doubling up on the herbs as their flavor was completely wiped out by the vinegar. Perhaps with more corn the red wine vinegar would help balance, but I did use 4 large ears. Hoping tonights leftovers have mellowed.
I tried this recipe when we were invited to a last minute cookout and everyone there raved about it. The next weekend I made it for a family gathering and now my mom wants the recipe and my brother is insisting I make it for his son’s birthday party. It really is fantastic and tastes even better the next day. Thank you so much for my new go to side dish!
Thank you so much – So glad to hear everyone loves it! 🙂
And I forgot to say congratulations! Where are my southern manners?
Amy @ The Blond Cook
Thank you so much, Christin! Hope you had a great Memorial Day weekend 🙂
Wow! This is the first time I visit your blog and such big news!!!
You’re going to have a hard time topping that one.
Love a corn salad and your pictures of it are outstanding.
amanda @ fake ginger
Aww, congratulations! I’ve always wanted to be invited to a cookout that turns into a wedding. I bet I would bawl like a baby!
I am SO excited for fresh corn and I’m definitely going to be making this soon!
Amy @ The Blond Cook
Thank you so much, Amanda! The pastor was serious but yet so comical in the short ceremony. My mom said she had never cried and laughed at the same time during a wedding! 🙂
Congratulations to you both!!! May you both have many, many years of happiness and good health. Take good care of each other.
Amy @ The Blond Cook
Thank you so much, Denise!