tomato corn salad in a serving dish
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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.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 176kcal
Author Sarah Trenalone

Ingredients

Tomato Corn Salad:

  • 4 ears of corn (~3 cups of corn kernels)
  • 1 TB 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:

  • 1/4 cup olive oil
  • 1 lemon or lime, juiced Substitute 1/8 cup apple cider vinegar if desired
  • 1/4 tsp salt
  • 1/8 tsp 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 | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 24.9mg | Calcium: 19mg | Iron: 0.6mg