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    Home » Dinner » Side Dishes

    Tomato Corn Salad

    Published: Jun 18, 2019 · Modified: Aug 4, 2022 · 4 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.
    This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.
    This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.

    tomato corn salad in a serving dish

    Growing up, my mom’s tomato corn salad was my favorite veggie dish.

    I think it still is my favorite.

    It’s fresh, yet comforting.

    Light, but filling.

    Garden fresh and healthy, and appealing enough that I can’t stop eating it.

    Sometimes I make it and don’t share it– I simply devour the entire batch all by myself.

    I have no regrets.

    This tomato corn salad is a perfect way to use fresh summer produce like tomatoes, corn, and fresh herbs.

    Want more GARDEN TO TABLE ideas? Try these Tomato Tarts, Vegan Ratatouille, Homemade Tzatziki, and learn How to Make Mint Tea.

    cut the corn off the cob
    Cut corn off cob

    How to Cut Corn off the Cob

    Corn on the cob is EASY-PEASY to cut off the cob.

    Start by shucking the corn, and setting the cob flat on a cutting board.

    Use a chef’s knife, and cut the kernels off lengthwise down the cob in one long stroke.

    Rotate the cob, and repeat until all the corn is removed.

    Can I Use Frozen or Canned Corn Instead?

    You sure can!

    I love making this salad with frozen or canned corn. Just be aware that the corn won’t brown as well in the pan as fresh corn does.

    Can I Skip Pan-Searing the Corn?

    Yes!

    Pan-searing the corn gives the corn an extra-sweet flavor-punch, but you can make a delicious tomato corn salad without searing it.

    This recipe will work perfectly with steamed, microwaved, or grilled corn.

    Shopping for a cast iron pan? I love this Lodge 12″ skillet.

    pan-sear corn
    Sear the corn in a hot pan until caramelized

    Can I Skip the Cilantro in this Tomato Corn Salad?

    YES.

    My mom always makes her salad with cilantro, but I know some of you don’t like it!

    When I’m out of cilantro, I swap other fresh herbs (my favorite is fresh basil), and it’s just as delicious.

    Can I Make This Tomato Corn Salad Ahead of Time?

    You can– mostly.

    I recommend waiting until right before you serve it to add the dressing and the avocado.

    Leftovers (if there are any!) will still be delicious the next day, but the avocado might brown a little.

    Enjoy this easy salad all summer long!

    tomato corn salad in a serving dish

    Want more SUMMER SALAD ideas? Try this Watermelon Cucumber Salad from Girl Heart Food.

    tomato corn salad in a serving dish
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    Tomato Corn Salad

    This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Salad
    Cuisine: American
    Servings: 6 people
    Calories: 176kcal
    Freezer Friendly?

    No

    Will It Keep?

    No, But Can Be Partially Prepared Ahead of Time

    Prevent your screen from going dark

    Ingredients

    Tomato Corn Salad:

    • 4 ears of corn (~3 cups of corn kernels)
    • 1 tablespoon olive oil
    • 1 pint cherry or grape tomatoes, halved or quartered
    • 1 avocado, diced
    • 2 green onions, diced
    • 5 sprigs cilantro, removed from stems Substitute fresh basil if desired

    Vinaigrette:

    • ¼ cup olive oil
    • 1 lemon or lime, juiced Substitute ⅛ cup apple cider vinegar if desired
    • ¼ teaspoon salt
    • ⅛ teaspoon red chili flakes (optional)

    Instructions

    Pan-Sear Corn:

    • Shuck corn, and cut kernels off the cob.
      Tip: Place a chef's knife lengthwise along one side of the cob. Cut the kernels along that side off in one cut, and then rotate and repeat.
      cut the corn off the cob
    • Heat 1 TB oil over medium heat in a heavy-bottom pan. When the oil is hot, add the corn. Let the corn sear until it begins to brown, about 10 minutes. Remove corn from heat.
      pan-sear corn

    Prepare Salad:

    • While corn sears, add the remaining salad ingredients to a large bowl. Whisk together the vinaigrette ingredients.
      tomato corn salad in a serving dish
    • Add the corn to the salad, and toss with the dressing. Serve immediately.

    Make Ahead:

    • Everything except the avocado can be prepared up to one day ahead of time. Wait until serving to cut the avocado, and to add the dressing to the salad.

    Nutrition

    Calories: 176kcal (9%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 106mg (5%) | Potassium: 394mg (11%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 870IU (17%) | Vitamin C: 24.9mg (30%) | Calcium: 19mg (2%) | Iron: 0.6mg (3%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Sandi

      June 24, 2019 at 12:09 am

      5 stars
      This corn salad looks delicious- I’m not a huge bean fan, so I’m glad it doesn’t have black beans like some corn salads I’ve had. I can’t wait to take it to a cookout!

      Reply
    2. Dawn - Girl Heart Food

      June 28, 2019 at 12:21 pm

      5 stars
      I wouldn’t regret eating the whole thing myself, either 😉 Love all the poppin’ fresh flavours going on, especially the creamy avocado. It’s like summer in a bowl!! Just what I need for lunch today 😉

      Reply
    3. Rhonda LaBelle

      June 30, 2021 at 7:43 pm

      5 stars
      Love this simple salad and all the great fresh ingredients! Great way to make use of the cherry tomato bonanza going on in my garden right now! Only thing I would add is a diced jalepeno (or two!). The red pepper flakes just didn’t have enough kick for this Texan’s palate. 🙂

      Reply
      • Alisha Trenalone

        July 01, 2021 at 11:52 am

        Glad you loved it, yes, definitely a recipe well suited to tomato season! 🙂 Nice idea about adding in some jalapenos too!

        -Alisha at Champagne Tastes

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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