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Closeup of corn salad with tomatoes, red onion and basil in a white bowl.

Corn and Tomato Salad

  • Total Time: 30 minutes
  • Yield: 6 servings


This healthy and refreshing salad is an easy summer side dish!


  • 1 pint grape tomatoes, halved
  • 1 1/2 cup thinly sliced red onion (about 1/2 of an average-sized red onion)
  • 1/3 cup red wine vinegar
  • 1/2 cup loosely packed chopped fresh basil
  • 1 1/2 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


  1. Place tomatoes, red onion, red wine vinegar, basil, dill, salt and pepper in a large bowl. Stir gently to combine. Set aside.
  2. 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.
  3. Add corn and garlic mixture to tomato mixture. Stir gently to combine.
  4. 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