With just 4 ingredients and a quick vinaigrette, this fresh corn and tomato salad recipe will be your go-to summer side dish. Ready in just 15 minutes! Serves 4-6.
This corn salad recipe combines fresh corn, sun gold tomatoes (or cherry tomatoes), basil, and diced red onion with a splash of red wine vinegar to complement the corn’s natural sweetness.
Try it chilled (my fave!) or at room temperature with grilled sourdough bread to soak up all the delicious flavors. It’s sweet, crunchy and delicious. You can even make it ahead, which I love. The flavors get better as they sit.
Also: ever wonder how to cut corn off the cob without the mess? I’m sharing the easiest fuss-free technique!
Fresh Corn Salad Recipe {Step-By-Step}
Step 1: Cook the corn
In a large pot of boiling water, blanch the corn for about 3 minutes. You’re not cooking it all the way through; just blanching it to remove some of the starchiness.
Then quickly shock the cobs in an ice bath to stop the cooking and to set the bright yellow color. Use a long, shallow pan for the ice bath (a 9×13-inch brownie pan is perfect). Once cool enough to handle remove the corn kernels.
How To Cut Corn Off The Cob
Place the corn on a cutting board and slice off one side with a large chef’s knife. Then roll the corn over (flat side facing down now) and cut the next side. Keep going until you’ve cut the whole thing. Easy. No special gadgets. No mess.
Step 2: Assemble The Salad
To a large bowl, add the corn kernels, halved tomatoes, onion, red wine vinegar, olive oil and salt and pepper and toss well.
The longer this salad melds together, the better it will taste (I usually chill it for about 1 hour). Just before serving, add lots of fresh basil so it doesn’t wilt.
PS: How To Store Tomatoes:
I used to keep my tomatoes in the fridge which is totally wrong. They should be stored at room temperature in a brown paper bag, up to 3 days. I recommend reading this quick post by Golden Earthworm Organic Farm for more storage tips — so good to know!
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15-Minute Fresh Corn & Tomato Salad
- Prep Time: 12
- Cook Time: 3
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
- Category: Vegetable Side Dish
- Method: Boil
- Cuisine: American
- Diet: Vegan
Description
With just 4 ingredients and a quick vinaigrette, this fresh corn and tomato salad recipe will be your go-to summer side dish! Made with fresh corn, juicy sun gold tomatoes (or cherry tomatoes), diced red onion and fresh basil, this tossed corn and tomato salad is a terrific addition to any meal. Ready in just 15 minutes! I love it served chilled with grilled chicken or shrimp and sourdough bread. Recipe adapted from Ina Garten’s Barefoot Contessa Cookbook.
Ingredients
- 5 ears of fresh corn, shucked
- 2 cups sun gold tomatoes (or super ripe cherry tomatoes), halved
- 1/4 cup very small-diced red onion
- 1 tbsp. red wine vinegar
- 1 tbsp. olive oil
- salt & freshly ground black pepper to taste
- 1/2 cup thinly sliced fresh basil leaves
Notes & Substitutions
- It’s important to dice the red onion into very small pieces (large chunks will taste too strong). Alternatively, use sweet Vidalia onions or scallions instead.
- Ripe red cherry or grape tomatoes can be used instead of sun gold tomatoes. However, sun golds are exceptionally sweet!
Instructions
- Fill a shallow pan such as a 9×13- inch brownie pan (or something similar), halfway with cold water and a few handfuls of ice. This is your ice bath for the corn.
- In a pot of boiling salted water, cook the corn for 3 minutes. You are not cooking it all the way through; just blanching it to remove some of the natural starch. With tongs, transfer the corn into the ice bath to stop the cooking and to keep the color bright yellow. Once cool, remove to a cutting board and pat dry.
- Using a large knife, slice off one side of the corn while it’s still on the board. Use the tip of the knife for guidance. Roll the cob over (flat side should be facing down now) and slice off the next side. Keep going until you’ve cut all all sides.
- Add the corn to a large bowl with the tomatoes, red onion, vinegar, and olive oil. Sprinkle with a good amount of salt and pepper, to taste.
- Just before serving, toss in the fresh basil. Taste again for seasonings (add more salt if necessary!) and serve cold or at room temperature.
Comments
Scott Cronin says
Just made this as a side for some pan seared scallops. As much as I love scallops, that corn salad stole the show! Used petite medley tomatoes to add some different flavors. Also added a fresh jalapeño diced really small to give a kick. Epic simmer time recipe!!!
Emilie Raffa says
Love this feedback- I can totally picture it! Thanks Scott!
SW says
How many will this this recipe serve? Taking it to a pot luck!
Emilie Raffa says
Hi there! Approximately 4-6 people. Enjoy!
Carolina Arey says
This is a great recipe.
I use my Angel food cake pan and my electric knife and put the cob on the center of the pan and slice the kernels off like that.
Thanks for sharing
Asma Sheikh says
Looks yummy and healthy. Is this salad helps to reduce extra body fat?
Emilie Raffa says
I would hope so, lol :)
Jagode says
Wow, I didn’t know this way of cutting corn off the cob! I have to try it as I love to boil corn when it’s the season. This salad is very interesting and not that complicated. I appreciate that you wrote a whole recipe and shared it with us! I have one question – is the corn you used home-grown or maybe you have bought it? I have grown similar one two years ago, it’s the Ramodia variety.
Emilie Raffa says
Thank you, Jagode! The corn here is from my local CSA. Not sure of the exact variety but it’s so good!
Ng Catherine says
Hi! I have made this salad successfully! It taste great and healthy too. Thanks for the recipe :)
LINDA M OLSON says
I made this recipe this week and it turned out great!! A wonderful way to use up sweet corn, basil and tomatoes. Thank you!!
Emilie Raffa says
You’re welcome! So easy & fresh!
Stephanie says
This dish is so delicious and so simple to make, I made it two days in a row.
It’s the perfect steak accompaniment!
Emilie Raffa says
Hi Stephanie! So glad you liked it. Thanks for the feedback :) x
Colleen says
I have a quick tip for cutting corn off the cob. After blanching, I use my Angel food cake pan and my electric knife and put the cob on the centre of the pan and slice the kernels off like that. They all fall nicely into the pan…
Shannon Shankle says
This is a great recipe with one simple tweak. I do a quick pickle of the red onion by placing it in the vinegar for 10 minutes, or until the corn is cooked and salad is assembled. Then drain and add per usual (itkeeps the heat down on the red onion). I made this with parboiled and shocked diced asparagus. And I’ve made it with diced sugar snap peas and diced jicama. So many lovely variations to a great base recipe!
Emilie Raffa says
Shannon, I love the sound of this! Especially the quick pickle. And I have to tell you, you are the second person this week to tell me they add asparagus! I bet you could use the same blanching pot and ice bath for both the corn and asparagus. Noted for next time + the jicama :)