Corn and Tomato Salad

This Corn and Tomato Salad is a fresh, colorful dish that highlights the sweet, juicy flavors of summer. With vibrant corn, ripe tomatoes, and a tangy vinaigrette, it’s the perfect side for any meal or a light and refreshing dish to enjoy on its own.

Author: Siddhanath Metkari          Prep Time: 10 minutes 

Cook Time: 10 minutes             Total Time: 20 minutes              

Yield: Serves 4-6                          Category: Vegetable Side Dish 

Method: Boil                                Cuisine: American

Diet: Vegan

Recipe Tools You Use:

1. Garlic Press
2. Wire whisk
3. a big pot
4. Sharp knife
5. bowl
6. skillet
7. kitchen tongs

Corn and Tomato Salad Recipe Video:

Credit: Food Impromptu

Ingredients:

1. 3 cups fresh corn kernels (from about 4 ears of corn, or use frozen and thawed)
2. 2 cups cherry or grape tomatoes, halved
3. 1/4 cup red onion, finely chopped
4. 1/4 cup fresh basil, chopped
5. 1/4 cup feta cheese, crumbled (optional)
6. 1/4 cup olive oil
7. 2 tablespoons lemon juice
8. 1 clove garlic, minced
9. Salt and pepper, to taste
10. Pinch of red pepper flakes (optional)

Instructions:

Step 1: Prepare the Corn

If using fresh corn, boil or grill the ears for about 5-7 minutes until tender. Once cooked and cooled, cut the kernels off the cob. If using frozen corn, simply thaw it out and drain any excess water.

Step 2: Prep the Tomatoes

Cut the cherry or grape tomatoes in half and add them to a big mixing bowl. Their natural sweetness complements the corn perfectly, creating a delightful taste of summer.

Step 3: Chop the Red Onion and Basil

Finely chop the red onion and fresh basil, then add them to the bowl with the tomatoes. The basil adds a nice freshness, while the red onion brings a bit of sharpness.

Step 4: Make the Vinaigrette

In a small bowl, mix together the olive oil, freshly squeezed lime juice, and minced garlic by giving it a good whisk. Season with salt, pepper, and a pinch of red pepper flakes if you want a little spice.

Step 5: Combine the Ingredients

Mix the cooked corn kernels with the tomatoes, red onion, and basil in the bowl. Pour the vinaigrette over the salad and toss everything together gently, making sure the veggies are evenly coated.

Step 6: Add the Feta (Optional)

If you like, sprinkle crumbled feta cheese over the salad for a creamy, tangy bite that complements the sweetness of the corn and tomatoes.

Step 7: Taste and Adjust

Try the salad and tweak the seasoning if needed. Add more lime juice for brightness or a little more salt or pepper if needed.

Step 8: Serve or Chill

Serve the salad immediately, or let it chill in the fridge for 15-20 minutes to allow the flavors to meld together. Either way, it’s delicious!

Tips:

• Grilled Corn Option: For extra flavor, grill the corn instead of boiling it. The subtle char brings a smoky richness that enhances the salad’s flavor even further.
• Make it a Meal: Add some grilled chicken, shrimp, or avocado to turn this salad into a light, satisfying main dish.
• Herb Swap: If you don’t have basil, cilantro or parsley also works great with this salad.
• Make Ahead: This salad holds up well and can be made a few hours ahead. Just wait to add the feta and basil until right before serving so they stay fresh.

This Corn and Tomato Salad is a simple yet flavorful dish that bursts with freshness. It’s perfect for barbecues, picnics, or as a light and healthy side to any meal.

Corn and Tomato Salad Nutrition Information (4 servings):

Health Benefits of Corn and Tomato Salad:

1. Rich in Antioxidants: Tomatoes are high in lycopene, an antioxidant that supports heart health and reduces inflammation.
2. High in Fiber: Corn and tomatoes provide dietary fiber, which aids digestion and supports gut health.
3. Promotes Eye Health: Corn is rich in lutein and zeaxanthin, which help protect against age-related eye conditions.
4. Good for Bone Health: Feta cheese provides calcium, supporting strong bones and teeth.
5. Boosts Immunity: Garlic, a key ingredient in the vinaigrette, is known for its immune-boosting properties.
6. Aids Heart Health: Olive oil contains healthy fats that help maintain cholesterol levels and support cardiovascular health.
7. Anti-inflammatory Properties: Basil contains eugenol, a compound with anti-inflammatory effects that supports overall wellness.
8. Low in Calories: This salad is refreshing and low in calories, making it a great choice for keeping your weight in check.
9. Provides Vitamin C: Red onion and tomatoes are rich in vitamin C, boosting immune function and promoting healthy skin.
10. Supports Hydration: Corn and tomatoes have high water content, which helps keep you hydrated and supports skin health.

Storage Instructions:

• Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days.
• Keep Cheese Separate: For best results, if using feta cheese, add it fresh when serving to keep the texture and flavor intact.

Reheat & Reuse Instructions:

Reheating:

• This salad is best served chilled or at room temperature. No reheating is needed.

Reuse Ideas:

• Stuffed Avocados: Scoop the salad into halved avocados for a fresh, flavorful appetizer.
• Wrap Filling: Use the salad as a filling in a tortilla wrap with leafy greens or a protein like grilled chicken.
• Taco Topping: Spoon the salad over tacos for an extra burst of freshness and color.
• Add to a Green Salad: Combine with mixed greens to create a larger, more filling salad.

This Corn and Tomato Salad is a versatile, nutrient-packed dish that can be enjoyed in many creative ways, perfect for any meal.

FAQ’s

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