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This corn tomato salad is so simple and full of fresh flavors! Grilled corn, sweet tomatoes, green onions, basil, lemon juice, and olive oil are all you need to make this quick and easy summer salad!
If you love tomato salads, try this tomato avocado salad!
Why you’ll love it
Fresh summer ingredients – Tomatoes, corn, and basil are synonymous with summer. Whether you’re growing them in your garden or grabbing some at the farmer’s market, summer is the best time to eat them!
Great for barbecues and picnics – This tomato salad is perfect to serve or take to barbecues and picnics because it can sit out at room temperature and you don’t have to worry about it spoiling.
Healthy and refreshing – This corn salad only uses a handful of fresh ingredients. It’s a healthy summer side dish and accommodates vegetarian/vegan and gluten-free diets.
The ingredients
- Cherry tomatoes – Cherry or grape tomatoes are sweet, juicy, and perfect for this salad.
- Corn – Fresh corn is best for this recipe, however it can be substituted with frozen corn.
- Green onions – Green onions add a nice mild onion flavor to the salad that doesn’t overwhelm the other flavors.
- Basil– Fresh basil adds a sweet anise flavor to the salad.
- Lemon – Use freshly squeezed lemon juice for the best flavor.
- Olive oil – Use a good quality extra virgin olive oil. The olive oil flavor will come through so make sure you’re using one you like.
How to make corn tomato salad
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
This salad is so easy to make. Shuck the corn and spray or rub it with olive oil. Sprinkle with salt and grill it for about 10 minutes, rotating it every few minutes so cooks evenly.
When the corn is cool enough to handle, cut the kernels off with a knife.
Place the corn, tomatoes, green onions, basil, lemon juice, olive oil, salt and pepper in a serving bowl.
Toss everything together until combined. Taste for seasoning and serve.
Variations and substitutions
- Swap basil with cilantro and lemon juice with lime juice.
- Add a can of drained and rinsed white beans.
- Add a 1-2 cups of shredded or diced chicken.
- If you don’t have time to grill fresh corn use a bag of defrosted fire roasted corn.
- Add cheese. Crumbled feta, goat cheese, or queso fresco would all work well.
- Sweeten the salad by drizzling in a little honey.
What to serve with tomato corn salad
This summer corn and tomato salad pairs perfectly with any grilled protein. Below are some of my favorites.
- Grilled Tahini Chicken
- Grilled Pesto Chicken Skewers
- Lemon Basil Chicken
- Asian Flank Steak
- Chipotle Maple Grilled Salmon
- Grilled Zucchini Ricotta Pine Nut Pizza
Storage
This salad tastes best the day it’s made, however it will keep for up to 3 days in an airtight container in the refrigerator.
This is not a salad you can freeze.
Corn tomato salad FAQs
Can frozen corn be used for the salad?
Yes. Regular frozen corn or fire roasted frozen corn can be used instead of fresh corn. Defrost the corn before adding it to the salad.
Can tomato corn salad be made ahead of time?
I recommend making this salad the same day you plan to serve it, but if needed you can make it the day before.
What can I use instead of basil in corn tomato salad?
Try substituting basil with flat leaf parsley or cilantro.
More summer salads
- Summer Quinoa Salad
- Blueberry Peach Feta Salad
- Blueberry Corn Feta Salad
- Chicken Caesar Pasta Salad
- Summer Vegetable Orzo Salad
Did you make this corn tomato salad? I’d love if you’d leave a recipe rating and review below.
Corn Tomato Salad
Ingredients
- 4 ears of corn shucked
- 2 cups cherry tomatoes halved
- 3 green onions sliced
- 1/4 cup basil leaves julienned
- 1 lemon juiced
- 2 tablespoon olive oil
- Salt and freshly ground pepper to taste
Instructions
- Preheat grill to 400° F. Rub the ears of corn with oil and sprinkle with salt. Grill for 10 minutes, rotating them every few minutes. Remove from the grill and cut the kernals off with a sharp knife.
- Add the corn, tomatoes, green onions and basil to a serving bowl.
- Drizzle with the olive oil, squeeze in the lemon juice, and season with salt and pepper. Toss everything together and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
