Why You’ll Love This Recipe

Captures the peak flavors of summer with fresh, sweet corn and juicy tomatoes
Light, refreshing, and perfect as a side dish or a standalone salad
No cooking required, making it quick and easy to prepare
Can be made ahead and served chilled, ideal for picnics and gatherings
Versatile and customizable with various herbs, dressings, or add-ins

Ingredients

4 ears fresh corn, husked and kernels removed
2 pints cherry or grape tomatoes, halved
2 green onions, thinly sliced
2 tablespoons rice vinegar
3 tablespoons olive oil
½ teaspoon sugar
¼ teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
¼ cup chopped fresh basil (optional)
¼ cup chopped fresh parsley (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

In a large bowl, whisk together the rice vinegar, olive oil, sugar, salt, and pepper until well combined.
Add the corn kernels, halved tomatoes, and green onions to the bowl. Toss gently to coat everything evenly.
If using, stir in the chopped basil and parsley.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve immediately or chill for up to 2 hours before serving.

Servings and Timing

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

Grilled Corn Version: Grill the corn for 8–10 minutes before removing the kernels for a smoky flavor.
Add Cheese: Mix in crumbled feta or mozzarella pearls for a creamy texture.
Spice It Up: Add diced jalapeños or a pinch of chili flakes for heat.
Protein Boost: Add cooked shrimp, chickpeas, or diced avocado to make it a complete meal.
Different Herbs: Substitute mint or cilantro for a different herbal note.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, keep dressing separate if making more than 4 hours ahead.
Do not freeze; the texture of fresh corn and tomatoes does not hold up well after freezing.

FAQs

Can I use frozen or canned corn?

Yes. Thawed frozen corn or drained canned corn can be used, though fresh corn gives the best flavor and crunch.

Is it safe to eat raw corn?

Yes. Fresh sweet corn is tender and naturally sweet, making it perfect for raw salads.

Can I make this salad ahead of time?

Yes. It can be made a few hours in advance. For best freshness, stir in herbs just before serving.

How do I keep the salad from becoming watery?

Use cherry or grape tomatoes, which are less watery, and avoid overmixing the ingredients.

What type of tomatoes work best?

Cherry or grape tomatoes are ideal due to their sweetness and firm texture.

How long can this salad sit out at a picnic?

It’s best not to leave it out longer than 2 hours, or 1 hour if the weather is hot.

Can I add other vegetables?

Yes. Try adding diced cucumbers, bell peppers, or avocado for variety.

Is this salad vegan and gluten-free?

Yes. The salad is both vegan and naturally gluten-free.

What can I serve this with?

It pairs well with grilled meats, sandwiches, tacos, or as a topping for leafy greens.

Can I double the recipe?

Absolutely. Simply double the quantities of each ingredient to serve a larger group.

Conclusion

Fresh Corn and Tomato Salad is a celebration of summer flavors—sweet, crisp, and vibrant. With no cooking required and endless variations, it’s a simple yet impressive dish that fits any occasion, from weekday lunches to weekend gatherings. Serve it fresh and enjoy the best of seasonal produce in every bite.