Summer Corn Tomato Salad
Enjoy this simply delicious and quick Summer Corn Tomato Salad, a fresh and light side dish, perfect for summer BBQs and gatherings.
Friends, thisSummer Corn Tomato Salad is one of my favorite summer salads!
Using fresh corn and fresh tomatoes, you can make ahead and serve for any meal!
Summer Corn Tomato Salad
Of course fresh corn makes this recipe absolutely delicious. But you can also use frozen corn. Do not use canned corn, as it just wouldn’t have the freshness that this salad needs.
Ingredients for Corn Tomato Salad
- Fresh corn
- Red cabbage
- Radishes
- Cilantro
- Cotija cheese
- Jalapeños
- Mayonnaise
- Limes
- Chili powder + cumin
- Salt and pepper
How to make summer corn salad
- 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. Make the dressing. Lightly toss together and garnish with cherry tomatoes and fresh cilantro!
- Cover and chill until ready to serve! Delicious!
It’s the perfect light side dish for summer BBQs and small gatherings.
Plus, it’s great leftover!
Summer MENU
I love how this salad pairs easily with anything!
Try these recipes for your next outdoor dinner!
Grilled Best Turkey Burgers Recipe
This tomato corn salad (recipe below)
Cucumber Salad Recipe with Pineapple and Cilantro
or
Classic Raspberry Crisp with golden raspberries
or
Summer nights in the cornfields
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!
You might also want to try this corn queso dip that we enjoyed a few weeks ago!
Summer is about relaxing and enjoying the great outdoors!
Take off that apron (once you get the meal on the table), and even though our gatherings are smaller these days, it gives us more time to really connect one-on-one with the people around our table!
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:
- 3/4 cup mayonnaise
- 2 limes, 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. Cover and chill until ready to serve!
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