If you are looking for a super easy taste of summer for your dinners on warm evenings, this Fresh Corn and Tomato Salad is perfect for you! The crunch of the corn with the flavors of the other vegetables and the luscious tomatoes all tossed with a bright vinaigrette is a true joy. I could personally eat a huge bowl of this for the perfect light vegetarian lunch!
Corn on the Cob. Is there anything that says summer is here more? Maybe watermelon and fireworks, but for me corn on the cob is the penultimate summertime food. I was thrilled when I heard that today’s focus for Food Network’s SummerFest was corn!
Before and during cooking of the vegetables
When we were young, we took summers for granted. Now I love every minute, even when the temperature spikes over 100°F. The seasons are truly miraculous when we take a moment to step back from the rush of everyday living and observe the changes.
As a child I would anxiously await the arrival of fresh corn in the grocery store. I grew up in the San Francisco Bay Area and in those days we didn’t have farmers’ markets like we do today. All we had were big supermarkets and were completely at their mercy when it came to fresh produce. Whatever they chose to stock is what we bought, never knowing where it came from or who grew it.
These days the farmers markets are filled with freshly picked, delectable local fruits and vegetables. In our area, the tomatoes and corn are at their peak and I couldn’t be happier. I wait all year for this wonderful season and its bounty.
With parents from Indiana, I ate a ton of corn in my life, and it is still my favorite. Some nights we would sit down at the picnic table and eat Silver Queen corn until we couldn’t hold any more, dripping with butter and salt, it was the sweetest corn imaginable. Whenever possible, always buy white corn with the smallest kernels you can find. It is much sweeter and more tender than yellow corn.
My parents grew up in rural Indiana and in addition to the corn, I was raised hearing stories about the tomatoes they grew up with. Huge, juicy and full of flavor, I couldn’t even imagine it. I had only had hothouse tomatoes before and never cared for them.
Then I had my first bite of an heirloom tomato. It was unlike anything I had ever eaten and I was in love. A few years ago The Artist and I planted heirloom tomato plants and had our first harvest. This year’s plants are loving the long, hot days, I swear growing inches overnight! Soon we will have beautiful red, yellow, green, and purple tomatoes to enjoy.
Today’s Fresh Corn and Tomato Salad is a celebration of everything summer has to offer. Full of the freshest vegetables you can find, it is the perfect side dish to any grilled meats, poultry, or seafood. My favorite additions to the corn and tomatoes are onions, bell peppers, and zucchini, but you can add anything you like. I also like Poblano or Anaheim peppers which add tremendous flavor and just a hint of heat.
Go to the market and buy the best and freshest vegetables you can find and toss them into this salad. Eating seasonal produce is getting the best at its peak. You can eat this salad warm, at room temperature, or cool. It holds beautifully for parties and can be made ahead.
While this salad is most delicious during the summer, you can make it all year long by using frozen corn. Frozen vegetables are harvested at their peak and flash frozen, sealing in their flavor and freshness. They are the next best thing to eating freshly picked vegetables.
Make this beautiful, delectable Fresh Corn and Tomato Salad while the corn and tomatoes are freshly picked in your area. You will be delighted and it makes the best side dish for your summer barbecues and picnics!
Make sure you check out all the recipes listed below for even more ideas of how to serve fresh corn! Have a wonderful weekend!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Fresh Corn and Tomato Salad:
- Salad: corn on the cob, olive oil, Vidalia or regular onion, red bell pepper, celery, shallot, Roma or heirloom tomatoes, scallions, thyme leaves
- Dressing: garlic, balsamic vinegar, olive oil, thyme leaves, salt, pepper
PRO Tip:
Breaking the ears of corn in half will make it much safer for you to cut the kernels off. Set the cobs on the flat end and use a sharp knife to cut down, removing the kernels.
How to make Fresh Corn and Tomato Salad:
- Prepare the Corn: Cook the corn in a large pot of boiling water. Remove from the water when done and let cool until you can handle the cobs; break each one in half. Use a sharp knife to remove the kernels and transfer the corn to a large bowl.
- Cook the Vegetables: Sauté the onions, bell peppers, and celery in hot oil until the onion is softened. Add the shallots, light green and white portions of the scallions, and corn kernels, cook 2 minutes, tossing often. Season to taste with salt and pepper. Add the tomatoes and cook until they are just warm, 1 minute. Transfer everything to a large bowl.
- Make the Dressing: Combine all the ingredients in a jar with a tight-fitting lid. Shake vigorously until completely blended together. Taste and adjust seasonings if desired.
- Dress the Salad: Pour about half the dressing over the vegetables, tossing well. Add the reserved green onion tops and toss again. Taste and adjust seasonings. Add more dressing if needed, shaking the jar before adding more.
- Serve right away or make it up to 2 days in advance and store, covered, in the refrigerator. Serve warm or at room temperature. Perfect for pot lucks, barbecues, pool parties, or other summer gatherings!
PRO Tip:
While you can use a bowl and whisk to make the dressing, I have found that using a jar and shaking the dressing is much easier, faster, and more effective. Plus it gives you a way to easily store any leftover dressing!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Garlic press
- Stockpot (to cook the corn)
- Large, heavy skillet
- Jar with a tight fitting lid (to make the dressing)
Gluten-Free Tips:
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Fresh Corn and Tomato Salad (GF)
If you are looking for a super easy taste of summer for your dinners on warm evenings, this Fresh Corn and Tomato Salad is perfect for you! The crunch of the corn with the flavors of the other vegetables and the luscious tomatoes all tossed with a bright vinaigrette is a true delight. Perfect for picnics, barbecues, pool parties, and other summer gatherings.
Ingredients
Salad
- 5 to 6 ears fresh corn, shucked
- 2 tbsp organic extra-virgin olive oil
- 1/2 medium Vidalia or other sweet onion, finely chopped
- 1 to 2 small red bell peppers, seeded and finely chopped
- 3 stalks celery, trimmed and finely chopped
- 1 medium shallot, peeled and finely minced
- 3 to 4 tomatoes, preferably heirloom varieties, cut in bite-size chunks
- 2 to 3 scallions, tough ends discarded, finely chopped, separate the white and light green portions from the darker green parts
- 1 tsp fresh thyme leaves
- Kosher salt * and freshly ground black pepper to taste
Dressing
- 1 small garlic clove, minced
- 2 tbsp aged balsamic vinegar
- 6 tbsp organic extra-virgin olive oil
- 1 tsp fresh thyme leaves
- Kosher salt * and freshly ground black pepper, to taste
Instructions
1. Cook the Corn: Bring a very large stockpot of well-salted water to a boil over high heat. Cook corn for about 3 minutes, spinning them to make sure all sides are submerged equally. As it cooks the corn will turn a slightly deeper color so you can tell which side needs more time under the water. Using tongs, remove the corn from the pot and set aside to cool until you can handle it comfortably. Cut corn kernels from the ears, transfer the corn to a large bowl and discard cobs.
2. Make the Salad: Heat oil in a large heavy skillet over medium-high heat until hot but not smoking. Add onions, bell pepper, and celery and cook for 3 minutes or until onions are softened. Add shallots, white portions of the scallions and corn to the pan and cook for 2 minutes, stirring occasionally. Add salt and pepper to taste. Add in the tomatoes and cook until warmed through, about 1 minute, tossing occasionally. Transfer to the large bowl and set aside.
3. Make the Dressing: In a jar with a tight-fitting lid, combine the dressing ingredients. Secure the lid and shake vigorously until the ingredients have completely blended together. Remove the lid, taste and adjust seasonings as desired.
4. Dress the Salad: Pour about half the dressing over the vegetables in the bowl and toss until everything is evenly coated. Add the green portion of the green onions and toss again. Taste and adjust seasonings. Add more dressing if you like, but shake the jar again before using.
5. This salad can be served as soon as it is made or assemble up to 2 days ahead, cover and store in the refrigerator. Serve warm or at room temperature.
Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 15mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Make sure you check out all of these amazing recipes from my friends!
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Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
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Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in July 2013. The article was updated in 2026
Jeanette
Love all the summer freshness in your corn tomato salad Jane – enjoying all the in-season produce I can get my hands on! Hope you’re having a great summer!
Louise
Great post Jane! I love all the memories that spice up this Fresh Corn and Tomato Salad.
Thank you so much for sharing…Safe and Happy Independence Day to you and yours!