I’m sharing my Fresh Corn Salad Recipe that layers sweet corn, cherry tomatoes and cucumber with a bright lime dressing in a way that flips everything you expect from a summer salad.

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I love tossing cherry tomatoes with fresh corn kernels because something about the pop of juice and the sweet kernels just wakes up a dull day. I made this Tomato Corn Salad {Fresh & Juicy} when I wanted a side that actually gets eaten, not ignored, and it surprised me how often people asked for seconds.

It’s one of those Tomato And Corn Recipes that feels simple but hits different, and I sometimes call it my Fresh Corn Salad Recipe when I’m bragging. No fuss, just bright flavors, a little bite, and the kind of dish you wish you ate more of.

Ingredients

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Cherry tomatoes: juicy, sweet with acidity, vitamin C rich, low calories, give lots fiber.
Fresh corn: sweet, crunchy, starchy carbs, fiber and B vitamins, tastes like summer.
Cucumber: crisp, mostly water, cooling, adds crunch, its low cal, small amount fiber.
Red onion: sharp, pungent, bite that balances sweet tomatoes, contains antioxidants and prebiotics.
Cilantro: bright herbal lift, vitamin K, some people find it soapy, use basil instead.
Lime juice: tangy acid, wakes flavors, vitamin C boost, balances sweet and salty.
Avocado: creamy, adds healthy monounsaturated fat, makes salad richer, potassium and fiber.

Ingredient Quantities

cherry tomatoes, 3 cups halved (about 1 lb, give or take)

fresh corn kernels from 2 ears (about 2 cups)

cucumber, 1 medium, seeded and diced

red onion, 1/4 cup thinly sliced (or 1 small)

fresh cilantro, 1/4 cup chopped (or basil if you like)

fresh lime juice, 2 tablespoons (about 1 lime)

extra virgin olive oil, 2 tablespoons

honey or agave, 1 teaspoon (optional)

kosher salt, 1 teaspoon

freshly ground black pepper, 1/4 teaspoon

jalapeño, 1 small, seeded and finely minced (optional)

avocado, 1 ripe, diced (optional)

cotija or feta cheese, 1/2 cup crumbled (optional)

How to Make this

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1. Halve 3 cups cherry tomatoes and put them in a large bowl; cut kernels off 2 ears fresh corn with a sharp knife (stand the ear in a bowl to catch them) and add to the bowl.

2. Seed and dice 1 medium cucumber, thinly slice 1/4 cup red onion (or 1 small), chop 1/4 cup fresh cilantro (or basil if you prefer), and add both to the bowl.

3. If you want heat, seed and finely mince 1 small jalapeño and either stir it into the bowl or add it to the dressing for more even heat.

4. Whisk the dressing in a small bowl: 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey or agave (optional), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—more lime if it needs brightness, more salt if it tastes flat.

5. Pour the dressing over the veggies and toss gently so you don’t mash the tomatoes. Use a folding motion, you want everything coated but still pretty.

6. Let the salad sit at room temperature for 10 to 15 minutes to let flavors marry. If serving later, refrigerate up to 1 hour but not much longer if you plan to add avocado.

7. Right before serving, dice 1 ripe avocado and gently fold it in so it doesn’t get mushy; crumble in 1/2 cup cotija or feta cheese if using.

8. Do a final taste check and tweak with a pinch more salt, a squeeze more lime, or a drizzle of olive oil. Garnish with a few extra cilantro leaves.

9. Serve chilled or at room temp with grilled meats, tacos, or crusty bread. Tip: for a smoky twist, char the ears on a hot grill until slightly blackened, then cut the kernels off.

10. Leftovers keep 1 day in the fridge if you leave avocado out; add avocado fresh when you’re ready to eat.

Equipment Needed

1. Large mixing bowl to hold the halved tomatoes and to catch the corn kernels when you cut them off
2. Small bowl for whisking the dressing
3. Sharp chef’s knife for tomatoes, corn, cucumber, jalapeño and avocado
4. Cutting board (use one for veggies and one for avocado if you wanna be safe)
5. Whisk or a fork to emulsify the lime, oil and honey
6. Measuring spoons (tablespoon and teaspoon) for lime, oil, honey and salt
7. Spoon or silicone spatula to gently fold and toss without smashing the tomatoes
8. Citrus reamer or handheld juicer for the lime (a fork works in a pinch)
9. Optional: grill or heavy skillet and tongs if you want to char the corn for a smoky twist

FAQ

Q: Can I use frozen or canned corn instead of fresh?
A: Yes, frozen or canned works in a pinch. Thaw and drain frozen corn, rinse canned corn well. It wont be as crisp or sweet as fresh, so I like to char it quickly in a hot pan or on the grill to add flavor.

Q: How long will this salad keep in the fridge?
A: Best eaten within 24 to 48 hours. The tomatoes release moisture and the cucumber gets soggy after a day or two. If you add avocado, eat it same day cause it browns fast.

Q: Can I make the salad ahead of time?
A: Yep. Prep everything and toss the dressing in right before serving for max crunch. If you must dress it early, keep avocado out and add it at the last minute. Also wait to salt if you plan to store it several hours, salt draws out water.

Q: What can I swap for cilantro or cotija?
A: Basil or flat leaf parsley are great instead of cilantro. Feta works fine if you dont have cotija, though feta is tangier and a bit creamier.

Q: How spicy will it be with the jalapeño, can I make it milder?
A: If you seed and finely mince the jalapeño it will be mild, leave the seeds in for more heat. You can also use fewer slices or substitute with a pinch of red pepper flakes.

Q: Can I turn this into a main dish or add protein?
A: Totally. Stir in grilled shrimp, chopped rotisserie chicken, black beans or cooked quinoa for a fuller meal. Add the avocado and a little extra cheese for richness.

Tomato Corn Salad {Fresh & Juicy} Recipe Substitutions and Variations

Cherry tomatoes: use grape tomatoes, halved, or small plum tomatoes chopped. If you got no fresh tomatoes, drained canned diced tomatoes will do, but the salad wont be as bright.
Fresh corn kernels: swap in thawed frozen corn or canned corn, drained. For more charred flavor you can use grilled or roasted corn from a bagged mix.
Red onion: substitute thinly sliced shallot or green onions for a milder taste, or use a sweet onion if you like it less sharp.
Fresh cilantro: use chopped parsley or basil instead, or try chopped mint for a fresher pop if cilantro tastes like soap to you.

Pro Tips

– Salt the tomatoes lightly and let them sit a few minutes, then blot them with a paper towel. That draws off excess liquid so the salad wont get soggy and concentrates the tomato flavor.

– Char the corn on a hot grill or in a cast iron pan until you get a few blackened spots, then cut the kernels. The smoke adds great depth, just dont char so much that it tastes bitter.

– Put the minced jalapeño into the dressing if you want even heat, not big bites of pepper. Also add the dressing gradually and taste as you go, you can always add more lime or salt but you cant take it away.

– Keep avocado out until right before serving, and toss the cubes with a squeeze of lime as soon as you cut them so they stay bright. Leftovers keep best without avocado, so add it fresh when you eat it.

Tomato Corn Salad {Fresh & Juicy} Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Fresh Corn Salad Recipe that layers sweet corn, cherry tomatoes and cucumber with a bright lime dressing in a way that flips everything you expect from a summer salad.

Servings

servings

Calories

284

kcal

Equipment: 1. Large mixing bowl to hold the halved tomatoes and to catch the corn kernels when you cut them off
2. Small bowl for whisking the dressing
3. Sharp chef’s knife for tomatoes, corn, cucumber, jalapeño and avocado
4. Cutting board (use one for veggies and one for avocado if you wanna be safe)
5. Whisk or a fork to emulsify the lime, oil and honey
6. Measuring spoons (tablespoon and teaspoon) for lime, oil, honey and salt
7. Spoon or silicone spatula to gently fold and toss without smashing the tomatoes
8. Citrus reamer or handheld juicer for the lime (a fork works in a pinch)
9. Optional: grill or heavy skillet and tongs if you want to char the corn for a smoky twist

Ingredients

cherry tomatoes, 3 cups halved (about 1 lb, give or take)
fresh corn kernels from 2 ears (about 2 cups)
cucumber, 1 medium, seeded and diced
red onion, 1/4 cup thinly sliced (or 1 small)
fresh cilantro, 1/4 cup chopped (or basil if you like)
fresh lime juice, 2 tablespoons (about 1 lime)
extra virgin olive oil, 2 tablespoons
honey or agave, 1 teaspoon (optional)
kosher salt, 1 teaspoon
freshly ground black pepper, 1/4 teaspoon
jalapeño, 1 small, seeded and finely minced (optional)
avocado, 1 ripe, diced (optional)
cotija or feta cheese, 1/2 cup crumbled (optional)

Directions

Halve 3 cups cherry tomatoes and put them in a large bowl; cut kernels off 2 ears fresh corn with a sharp knife (stand the ear in a bowl to catch them) and add to the bowl.
Seed and dice 1 medium cucumber, thinly slice 1/4 cup red onion (or 1 small), chop 1/4 cup fresh cilantro (or basil if you prefer), and add both to the bowl.
If you want heat, seed and finely mince 1 small jalapeño and either stir it into the bowl or add it to the dressing for more even heat.
Whisk the dressing in a small bowl: 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey or agave (optional), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—more lime if it needs brightness, more salt if it tastes flat.
Pour the dressing over the veggies and toss gently so you don’t mash the tomatoes. Use a folding motion, you want everything coated but still pretty.
Let the salad sit at room temperature for 10 to 15 minutes to let flavors marry. If serving later, refrigerate up to 1 hour but not much longer if you plan to add avocado.
Right before serving, dice 1 ripe avocado and gently fold it in so it doesn’t get mushy; crumble in 1/2 cup cotija or feta cheese if using.
Do a final taste check and tweak with a pinch more salt, a squeeze more lime, or a drizzle of olive oil. Garnish with a few extra cilantro leaves.
Serve chilled or at room temp with grilled meats, tacos, or crusty bread. Tip: for a smoky twist, char the ears on a hot grill until slightly blackened, then cut the kernels off.
Leftovers keep 1 day in the fridge if you leave avocado out; add avocado fresh when you’re ready to eat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.