This Corn and Tomato Salad is going to be your go-to corn salad for summertime, I promise!
This is one of my favorite summer salads. Fresh corn, tomatoes, red onions and herbs come together to create this flavorful salad that is perfect to accompany dinner or to take to a gathering as a side dish.
You could probably get away with using canned or frozen corn, but I think fresh corn (I cut it off of the cob) is the secret to this salad tasting so good.
Enjoy!
Print
Corn and Tomato Salad
- Total Time: 30 minutes
- Yield: 6 servings
Description
This healthy and refreshing salad is an easy summer side dish!
Ingredients
- 1 pint grape tomatoes, halved
- 1 ½ cup thinly sliced red onion (about ½ of an average-sized red onion)
- ⅓ cup red wine vinegar
- ½ cup loosely packed chopped fresh basil
- 1 ½ teaspoons fresh chopped dill
- 2 teaspoons salt (more or less, to taste)
- 1 teaspoon black pepper (more or less, to taste)
- 2 tablespoons extra virgin olive oil
- 5 cups fresh corn kernels ( from approximately 4 large ears)
- 1 tablespoon minced fresh garlic
Instructions
- Place tomatoes, red onion, red wine vinegar, basil, dill, salt and pepper in a large bowl. Stir gently to combine. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and saute until corn is tender (about 7-8 minutes), stirring constantly. Add minced garlic and saute for an additional minute.
- Add corn and garlic mixture to tomato mixture. Stir gently to combine.
- Serve immediately or bring to room temperature, cover and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Saute
- Cuisine: American
Keywords: corn and tomato salad
Inspired by Taste of Home
Dianne Beaver says
This corn salad is delicious. I did use frozen corn, charred a bit in skillet. Perfect in every way. We love it.
★★★★★
Sarah says
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.
★★★
Kai's Mommy says
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!
★★★★★
Amy says
Thank you so much – So glad to hear everyone loves it! 🙂
Christin@SpicySouthernKitchen says
And I forgot to say congratulations! Where are my southern manners?
Amy @ The Blond Cook says
Thank you so much, Christin! Hope you had a great Memorial Day weekend 🙂
Christin@SpicySouthernKitchen says
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 says
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 says
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! 🙂
Denise says
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 says
Thank you so much, Denise!