Summer Corn Tomato Salad
There’s nothing like a delicious and quick Summer Corn Tomato Salad, a fresh and light side dish, perfect for summer BBQs and gatherings. With a creamy, lime dressing, and fresh cilantro, this corn salad has the perfect kick to it.
I love a fresh corn salad! We love to entertain during the summer months, and I find coming up with a good summer menu is quite easy. Set out some grilled meat, a Summer Corn Tomato Salad, and a platter of watermelon, and you have the perfect meal.
Summer Tomato Corn Salad
This easy corn salad you can make ahead, so I get the pot of water boiling early in the morning while it’s cool, and cook the fresh corn. It’s fine to let it sit out still on the cob (just put a kitchen towel over it while it cools), after it’s cooked, until you’re ready to make the salad.
Fresh corn makes the best salads – or even dips! We love it in this Frito Corn Salad for dipping. Yum!
Read more: Summer Corn Tomato Salad
Why I love this recipe
- The nostalgia of fresh corn: I grew up spending many summer nights in my grandparents’ cornfields, and as a result, I have a deep appreciation for fresh corn.
- Fresh from the farm, corn has the best juicy flavor, and it makes this recipe so extraordinary!
- It’s the ultimate August salad – made with fresh corn and garden tomatoes.
- I love the creamy dressing.
- You can add either basil or cilantro – which changes up the flavor a bit.
- Easy & delish for company!
Gather these ingredients
- Fresh corn: optional to use frozen (don’t use canned)
- Cherry tomatoes
- Red cabbage
- Radishes
- Cilantro: optional to use fresh basil
- Cotija cheese
- Jalapeños
- Mayonnaise
- Limes
- Chili powder + cumin
- Salt and pepper
How to make summer corn salad
- Boil the corn: Bring a large pot of water to a boil over high heat. Add ears of corn to boiling water and boil 5 minutes, or you can grill the corn for a charred flavor. Either way, allow to cool, and then cut the corn off the cob.
- Mix the remaining ingredients with the corn–red cabbage, radish, cilantro, cheese, jalapeno, tomatoes.
- Make the dressing. In a small bowl add the mayo, lime, chili powder, and cumin. Season to taste with salt and pepper.
- Lightly toss together the dressing with the corn mixture, and garnish with cherry tomatoes and fresh cilantro!
- Cover and chill until ready to serve! Delicious!
Tips and substitutions:
- It’s the perfect light side dish for summer BBQs and small gatherings–great for summer potlucks.
- You can also use frozen corn. Do not use canned corn, as it just wouldn’t have the freshness that this salad needs.
- If you don’t have cherry tomatoes, you can use regular heirloom tomatoes (cut in large chunks), but the salad will be a little more juicy.
- Leftovers: We love the leftovers for bowls, wraps, or even in scrambled eggs the next day!
How do you serve a Summer Corn Tomato Salad?
I love how this salad pairs easily with anything! We recently had guests over for grilled pork tenderloins, (on our Traeger), and served this corn, a large green salad, hot dill bread, and then the ultimate summer dessert: Old Fashiond Peach Blueberry Cobbler. Oh my!
More corn recipes to try:
- Grilled Corn Pineapple Salad
- Layered Grilled Corn Salad – in a parfait dish
- Grilled Corn Avocado Salad
- Corn in this Salmon Chowder
Get the Recipe:
Summer Corn Tomato Salad
Ingredients
- 9-10 ears corn, grilled or boiled (cut off the cob)
- 1-2 cups cherry tomatoes
- 1 cup red cabbage, finely chopped
- 1 cup cilantro, chopped
- 4 oz Cotija cheese, crumbled, divided
- 2 jalapeno, finely diced
- 4-5 radishes, thinly sliced
Dressing:
- ¾ cup mayonnaise
- 2 lime, juiced, and zested
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp honey
- Salt and pepper
Instructions
- In a large pot, boil the ears of corn for 5 minutes (husks removed). For a charred flavor, rub the corn with mayonnaise and salt and pepper, and grill until charred. Either way, allow the cooked corn to cool; cut off the cob. Place in a large bowl.
- Add to the corn the cherry tomatoes (optional to cut in half), chopped cabbage, cilantro, jalapeno, radishes, and 1 cup of cheese.
- In a small bowl, make the dressing (mayonnaise, lime, chili powder, cumin, and salt and pepper to taste). Zest each lime, and then juice them; add to the dressing. Mix together.
- Pour the dressing over the corn mixture. Lightly toss.
- Garnish with a few cherry tomatoes and fresh cilantro. Sprinkle with more cheese (optional). Cover and chill until ready to serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I love this combination of summer favorites, and I’ve made this twice already. It was a big hit with my partner. I like this simple dressing with a kick: there should be other great uses for it. I had corn from the farmers’ market and added avocado.
I like trying different versions of summer corn salads. I really enjoyed this one: made it after returning from the farmers’ market with corn and cherry tomatoes. I like the simple tangy dressing and the addition of red cabbage. Looking forward to the leftovers.
Tomatoes & Corn. 2 of my favorites summer combos. This salad will be making an appearance on our table this weekend. Thank you for sharing the recipe