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corn and tomato salad

Fresh Corn and Tomato Salad

A bright and colorful summer salad featuring sweet corn kernels, juicy cherry tomatoes, and tangy lime dressing. Ready in minutes with no cooking required!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Green Salads
Cuisine: American Southwest
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 cups fresh corn kernels (from about 4 ears of corn)
  • 2 cups cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/3 cup cilantro leaves chopped
For the Dressing
  • 2 tablespoons lime juice freshly squeezed
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
Optional Add-ins
  • 1 avocado diced
  • 1 jalapeño seeds removed and finely diced
  • 1/2 cup feta cheese crumbled
  • 1 bell pepper diced
  • 1/2 teaspoon ground cumin

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Sharp knife
  • Cutting board

Method
 

  1. Combine the corn kernels, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
  2. Add the chopped cilantro to the vegetable mixture.
  3. In a small bowl, whisk together the lime juice and olive oil until emulsified.
  4. Pour the dressing over the salad ingredients and season with salt and freshly ground black pepper to taste.
  5. Toss gently until all ingredients are evenly coated with the dressing.
  6. Let the salad rest for 5 minutes to allow flavors to meld together.
  7. Serve chilled or at room temperature.

Notes

  • If using fresh corn on the cob, you can either use it raw for maximum sweetness or quickly blanch it in boiling water for 2 minutes.
  • For a smoky flavor, try grilling or roasting the corn before cutting it off the cob.
  • This salad is best enjoyed the day it's made but will keep in the refrigerator for up to 2 days.
  • Add any optional ingredients just before serving for the best texture.