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Easy Corn and Tomato Salad Recipe

Easy Corn and Tomato Salad Recipe - Fresh, Simple, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 3 cups corn kernels (about 4 ears fresh; or use thawed frozen corn or well-drained canned corn)
  • 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, diced)
  • 1/2 small red onion, finely diced
  • 1 small cucumber, diced (Persian or English works best)
  • 1/2 cup fresh herbs, chopped (cilantro, basil, or parsley)
  • 1 avocado, diced (optional, for creaminess)
  • 1/4 cup crumbled feta or cotija (optional, for a salty finish)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 teaspoon honey (or maple syrup)
  • 1 small garlic clove, minced or grated
  • 1/2 teaspoon ground cumin (optional, but adds warmth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions
 

  • Prep the corn: If using fresh corn, cut kernels off the cob. You can leave them raw for a crisp bite or quickly sauté them in a hot skillet with a splash of oil for 2–3 minutes to brighten and lightly char. Let cool. If using frozen, thaw and pat dry. If canned, drain and rinse well.
  • Chop the vegetables: Halve the cherry tomatoes. Dice the red onion and cucumber. Chop your herbs. If using avocado, dice it last to keep it fresh.
  • Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and black pepper until smooth and slightly emulsified.
  • Toss the salad: In a large bowl, combine corn, tomatoes, red onion, and cucumber. Pour the dressing over and toss gently to coat.
  • Add herbs and extras: Fold in the chopped herbs. If using avocado and cheese, add them now and gently mix. Taste and adjust salt, pepper, and lime as needed.
  • Rest and serve: Let the salad sit for 10–15 minutes so the flavors mingle. Serve chilled or at room temperature.