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tomato corn salad in a serving dish
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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 176kcal


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


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


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.


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