This Fresh Corn and Tomato Salad is pure summer in a bowl: sweet cherry tomatoes, tender corn, bright basil and zesty lime combine for an easy, flavorful side. With just a handful of ingredients and about 20 minutes from start to finish, it’s a perfect make-ahead salad for picnics, cookouts or quick weeknight meals.
Think of this as a celebration of summer produce: smoky or simply cooked corn, juicy cherry tomatoes and fragrant basil tossed with fresh lime and olive oil. The result is bright, refreshing and naturally vegan, dairy-free and gluten-free. It’s easy to scale up for a crowd and easy to customize to suit what’s in your kitchen.
Why you’ll love this recipe:
- Tender corn and sweet cherry tomatoes create a naturally vibrant salad that’s full of summer flavor.
- Made with only a few ingredients and ready in about 20 minutes—simple and satisfying.
- Flexible and customizable: add beans, avocado, herbs or cheese if you like.
- Suitable for many diets—dairy-free, gluten-free and vegan as written.
Recipe ingredients
This corn and tomato salad uses just a few pantry- and garden-friendly ingredients. Quantities below make about 6 servings.
Ingredient notes
- Corn: Use 4 ears of corn (about 4 cups once removed from the cob). Grilling adds a pleasant smoky char, but boiled, roasted, air-fried or thawed frozen corn all work well.
- Cherry tomatoes: Small tomatoes are quick to prep, sweet and hold their shape. Use halved cherry or grape tomatoes, or cut your favorite tomato variety into bite-sized pieces.
- Basil: Fresh basil brings sweetness and aroma. If you prefer, substitute cilantro, parsley or dill—fresh herbs make the biggest difference.
- Lime juice and olive oil: A simple dressing of fresh lime and olive oil brightens the salad. You can swap lemon juice or your favorite vinaigrette if desired.
How to make corn tomato salad
Grilled corn gives this salad a delicious smoky note, but any cooked corn will do. The steps are straightforward and the salad can be assembled quickly if the corn is prepped ahead.
Pro tip: Cook and cool the corn up to 2 days ahead for faster assembly on the day you serve it.
- Rub the shucked ears of corn with a little oil, then grill, roast or cook them according to your preferred method until slightly charred and tender.
- When the corn is cool enough to handle, hold the bottom of each cob in a bowl and slice downward with a sharp knife to remove the kernels.
- Place the corn in a mixing bowl, add halved cherry tomatoes, chopped fresh basil, fresh lime juice, olive oil, sea salt and black pepper. Toss gently to combine and taste for seasoning.
- Adjust lime, salt or pepper to your preference, then serve immediately or chill for a short time to let flavors meld.
Serving suggestions
- Serve the salad as a side at cookouts alongside grilled burgers, barbecued chicken or steak.
- Top it with air-fryer shrimp, grilled chicken or black beans to make a heartier main-dish salad.
- Use it as a fresh salsa on fish tacos or over grilled salmon for a bright contrast.
- Stir in avocado, sliced red onion, crumbled feta or cooked beans to adapt the salad to your taste.
Recipe notes
- Make ahead: Corn can be cooked up to 2 days in advance. Keep it refrigerated until ready to assemble the salad.
- Cooking options: If you don’t want to grill, try air-frying, boiling or roasting the corn; frozen corn can be thawed and lightly cooked as a time-saver.
- Storage: The salad keeps well for up to 3 days in the fridge, though textures are best on day one. Stir before serving.
- Variations: Add crumbled feta or cotija, chopped avocado, cooked grains, or a can of rinsed beans for added protein and texture.
Fresh Corn and Tomato Salad — Recipe
Servings: 6 • Prep time: 10 mins • Cook time: 10 mins • Total: ~20 mins
Ingredients
- 4 ears corn, shucked (about 4 cups cooked kernels)
- 1 pint cherry tomatoes, halved
- 1/3 cup chopped fresh basil
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Coat the shucked corn with a little oil and cook (grill, roast, boil or air-fry) until tender and lightly charred if desired.
- When cool enough to handle, cut the kernels from the cob by standing the cob in a bowl and slicing downward with a sharp knife.
- Combine corn, halved tomatoes and chopped basil in a mixing bowl. Add lime juice, olive oil, salt and pepper and toss gently until evenly coated.
- Taste and adjust seasoning. Serve immediately or chill briefly to let the flavors meld.
More summer salads you’ll love:
- Broccoli slaw with creamy dressing
- Caprese salad with fresh tomatoes and mozzarella
- Classic coleslaw
- German potato salad
- Greek chopped salad
- Grilled sweet potato salad with maple-bacon vinaigrette
- Grilled vegetable salad
- Orzo pasta salad with summer vegetables
Did you try this recipe? If so, please share your feedback and tag your photos so others can get inspired.