When summer hits, nothing beats the refreshing crunch of a Corn and Tomato Salad. Sweet corn, juicy tomatoes, and crisp veggies come together in a simple, bright dressing that’s light yet satisfying. Whether served at a BBQ, potluck, or weeknight dinner, this salad offers a refreshing break from heavy sides — and it’s super quick to throw together.
The beauty of a Corn and Tomato Salad is its flexibility. You can toss it with fresh herbs, a tangy vinaigrette, or even creamy avocado. It’s naturally gluten-free, vegetarian, and a perfect dish for warm-weather eating.
Looking for more light sides? Try our Air Fryer Cajun Potatoes for a spicy twist that balances this salad beautifully.
PART 1: Why Corn and Tomato Salad is the Ultimate Summer Side
A Crisp, Refreshing Contrast to Grilled Mains
Sweet corn and juicy cherry tomatoes bring vibrant color and freshness. When dressed with a zesty vinaigrette, the Corn and Tomato Salad adds balance to rich or smoky grilled dishes.
100% Customizable
Add red onions for bite, avocado for creaminess, or feta for tang. This salad’s base is simple — but the variations are endless.
PART 2: Ingredients You’ll Need
Fresh Ingredients
- 2 cups fresh corn kernels (about 3–4 ears) or frozen
- 1½ cups halved cherry or grape tomatoes
- ¼ cup diced red onion
- 1 tbsp chopped fresh basil or cilantro
- Optional: ½ avocado, cubed
- Optional: ⅓ cup crumbled feta cheese
Simple Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- Salt and pepper to taste
- Optional: a pinch of sugar or honey for balance
Pro Tip
Use grilled corn for extra smokiness, or frozen sweet corn if fresh isn’t available.
PART 3: How to Make the Perfect Corn and Tomato Salad
- Cook the Corn
Boil, grill, or steam corn, then cut kernels from the cob. If using frozen corn, thaw and drain well. - Make the Dressing
Whisk together olive oil, vinegar, Dijon, salt, and pepper. Taste and adjust acidity or sweetness as needed. - Toss the Salad
In a large bowl, combine corn, tomatoes, onion, and any optional ingredients. Add dressing and toss to coat. - Chill & Serve
Let it sit for 15–30 minutes to meld flavors. Serve cold or room temp.
Looking for a beefy main to pair it with? Check out our juicy Garlic Parmesan Flank Steak Pinwheels — it’s a flavorful duo!
PART 4: How to Keep Your Corn and Tomato Salad from Getting Soggy
(FAQ 1)
The Key Is Moisture Control
To prevent sogginess:
- Drain corn well
- Pat tomatoes dry before slicing
- Don’t overdress
- Add salt just before serving — it draws out water
If adding avocado or feta, stir them in last to prevent breaking down.
PART 5: How Long Does Corn Salad Last in the Fridge?
(FAQ 2)
Storage Tips
Corn and Tomato Salad can last up to 3 days in the fridge, stored in an airtight container.
- Best enjoyed within 24 hours
- Avoid freezing — textures change
- Stir before serving to redistribute dressing
PART 6: Can You Make Corn Salad Ahead of Time?
(FAQ 3)
Yes, and it’s a great make-ahead dish.
- Mix the dressing and veggies separately
- Combine 1–2 hours before serving for best texture
- Add delicate toppings (avocado, herbs) last minute
Meal prep-friendly and potluck-ready, this salad saves time on the day of the event.
PART 7: Is Corn and Tomato Salad Good for Health?
(FAQ 4)
A Nutrient-Rich Side Dish
This salad is:
- Low in calories
- High in fiber
- Rich in antioxidants (especially lycopene from tomatoes)
- Naturally gluten-free and vegetarian
Adding avocado provides healthy fats, while corn contributes vitamins like B6 and folate.
Craving something heartier? Try our Sheet Pan Meatloaves with Roasted Potatoes and Green Beans for a full family meal.
PART 8: Variations to Try
Global Flavor Twists
- Mexican: Add black beans, lime, and cotija
- Greek: Toss in cucumbers, feta, and oregano
- Creamy: Mix with mayo, sour cream, and green onions
- Spicy: Add diced jalapeños or hot sauce
PART 9: Serving Ideas & Pairings
Best Main Dishes to Serve With
- Grilled chicken, steak, or shrimp
- Burgers or wraps
- Pasta or couscous
This light and zesty Corn and Tomato Salad balances heavier main dishes and keeps summer meals from feeling too heavy.
For dessert, try Chai Spiced Pear Baked Oatmeal Singles — a wholesome sweet note to close your meal.
Conclusion
Corn and Tomato Salad is the kind of dish that never goes out of style — it’s quick, colorful, and endlessly adaptable. Whether you’re tossing it together for a backyard BBQ, a potluck, or just a quiet dinner at home, this salad adds brightness and flavor to any table.
Its health benefits, ease of prep, and make-ahead convenience make it a no-brainer for summer and beyond. Keep it fresh, keep it simple, and this Corn and Tomato Salad will be your new go-to.
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Corn and Tomato Salad: A Fresh, Flavor-Packed Summer Side Dish
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Fresh and crunchy, this Corn and Tomato Salad is the perfect warm-weather side dish. Quick to make and bursting with color, it’s healthy, vibrant, and easy to customize.
Ingredients
2 cups corn (fresh or frozen)
1½ cups cherry tomatoes, halved
¼ cup red onion, diced
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp Dijon mustard
Salt & pepper to taste
Optional: avocado, feta, fresh herbs
Instructions
Boil or grill corn, then cut off kernels.
In a bowl, whisk dressing ingredients.
Toss corn, tomatoes, and onion with dressing.
Chill 15 minutes. Add feta or avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional)
- Category: Side Dish
- Method: Tossed / No-cook
- Cuisine: American
Nutrition
- Calories: 170
- Sodium: 140mg
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
