You know you want some… Corn and Tomato Salad. The essence of summer and not a leafy green in sight.
I don’t know about you, but summer produce is sum of my favorite! Watermelon, tomatoes, and especially corn. Our family eats corn on the cob at least once a week during summer- but have you ever tried it grilled?
With all of it’s fresh, summer flavor, this salad is perfect for taking to picnics, potlucks and summer gatherings. It literally tastes like summer in a bowl! Full of fresh flavors and summer produce.
Ingredients
The ingredients to make this corn and tomato salad are quite simple.
- Corn – During summer, corn on the cob is a favorite. Grilled corn takes this flavor up a notch.
- Grape tomatoes – You will want these to be either halved or quartered, depending on size. Do not use regular diced tomatoes.
- Cucumber – You will want this to be halved, seeded and diced. Cucumbers add a nice crunch to the salad.
- Mozzarella cheese – I like to use a low moisture cheese. Shredding your own is always preferred, but cubed cheese is also great.
- Red onion – I love the bite that red onion adds to the salad. I also love the contrast of color it adds.
- Scallions – Scallions, or green onions, add both flavor and color to this corn tomato salad recipe.
- Fresh lemon – Lemon juice adds a brightness and acidity to this salad that is perfect for summer.
- White wine vinegar – To add even more acidity and flavor, I like to use white wine vinegar for the dressing.
- Honey or agave nectar – In order to sweeten the salad dressing a little, this is the best way to do it.
- Salt and pepper – I prefer to use a coarse kosher salt and ground black pepper. Keep in mind that different salts measure differently.
Variations
There are plenty of ways you can make this corn and tomato salad recipe your own. Here are a few ideas.
- Corn – This salad can also be made without grilling the corn, you’ll just lose some of the char. You can use thawed frozen or drained canned corn.
- Veggies – If you’d like to add more veggies, be my guest! Avocado, bell peppers, or even olives would be a great addition.
- Fresh herbs – Slice up some fresh basil, add in some chopped cilantro or even some parsley would be great additions.
- Cheese – If you’d like to switch up the cheese, try adding something like feta cheese or even cheddar cheese.
How to Make Corn and Tomato Salad
This summer salad couldn’t be easier to make!
- Grill corn. Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
- Combine tomatoes, cucumber, cheese and onions. In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
- Slice corn off cob. When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in “corn ribs”, this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
- Make dressing. In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
- Add dressing to salad. Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve.
Side Dish or Part of an Entree
This delicious corn salad is an excellent side dish for a pot puck or BBQ, but can also be part of the meal. Spoon it over grilled steak, chicken or even shrimp.
It can also be incorporated into a leafy green salad or served as a dip with tortilla chips or plantain chips.
This summer salad is ideal for cookouts. Serve it on its own as a starter or better yet as a side dish for grilled dishes like Grilled Lemon Chicken.
Make Ahead and Storage
How to Store Corn and Tomato Salad
Store any leftover salad in an airtight container. Keep in the refrigerator for up to three days.
Can I Make This Ahead of Time?
Sure! If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time. Re-toss before serving.
More Summer Side Dishes
Whether taking to a picnic or enjoying at home, these are some of our favorite summer side dishes.
Crunchy Broccoli Slaw
Winter Tomato Salad
Grilled Broccoli Recipe
Corn and Tomato Salad
Ingredients
- 4-5 ears fresh corn
- 10 ounces grape tomatoes , halved or quartered, depending on size
- 1 cucumber , halved, seeded and diced
- 3/4 cup low moisture mozzarella cheese
- 1/2 cup red onion ,thinly sliced
- 3-4 scallions , chopped
- 1 fresh lemon
- 1/3 cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
- In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
- When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in "corn ribs", this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
- In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
- Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve. Retoss before serving. If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
WOW…love this combo… so delish. And the dressing is so refreshing. Question, you mention in your writing the addition of lime juice, but it is not listed in recipe, is this an Oops?
Personal note of preference, I can’t understand why red onions are used so often in a raw state… I find them so harsh and bitter…. I’ve even tried soaking them in sugar water…nope didn’t help. I am addicted to the beautiful Vadalia onion or any sweet onion to use for recipes calling for raw onions. Sorry for the wordiness. Love your site and yummy recipes. TY
I’ll go back and check on the lime juice. Red onion is certianly the most pungent of the onions and for some, like me, I love that! I used to eat raw onions as a kid. But, if you don’t care for them, sub it out with sweet onion, scallions, chives or even leeks. Thanks for the reply and we love wordiness!
I loved all the fresh, colorful ingredients. Just beautiful!
It sounds a great idea for summer and cold enough! But I have one question. Why do you suggest marinating for so many hours?
I love your addition of corn in this!
Mmm, love how zesty and tangy this is, and with the charred corn? Yum!! Pinning to a few boards to make later and share with friends who I know will love this!
Thank you!