10-Minute Corn and Tomato Salad – Summer’s Perfect Bite

Name: 10-Minute Corn and Tomato Salad - Summer’s Perfect Bite
Prep time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups fresh corn kernels (about 4 ears); 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 2 tbsp fresh cilantro, chopped; 1 tbsp olive oil; 1 tbsp lime juice; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: October 22, 2025

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Nothing says summer to me quite like this corn and tomato salad. It’s the first thing I make when sweet corn hits the farmers market – that perfect mix of juicy tomatoes, crunchy corn, and bright lime juice just screams sunshine on a plate. I’ve been tweaking this recipe for years, from backyard BBQs to potluck dinners, and this simple combination always disappears first. The best part? No oven required – just fresh ingredients, a quick chop, and you’ve got a side dish that tastes like summer. My friends still tease me about the time I brought three batches to a picnic because everyone kept going back for more!

Why You’ll Love This Corn and Tomato Salad

Trust me, this salad is about to become your warm-weather best friend. It’s just so…

Refreshing: The crisp corn and juicy tomatoes with that zingy lime dressing? It’s like a cool drink on a hot day.
Quick: Seriously, 10 minutes from chopping to serving. It’s a lifesaver when you need something fast.
No-Cook: Who wants to turn on the stove in the summer? Not me! This keeps the kitchen cool.
Adaptable: Throw in some avocado, swap herbs, add a pinch of chili—make it yours!

Corn and Tomato Salad Ingredients

Here’s everything you’ll need to make this sunshine-filled salad sing:

2 cups fresh corn kernels (about 4 ears – and yes, fresh makes ALL the difference)
1 cup cherry tomatoes, halved (I love the pop of color from mixed heirlooms when I can find them)
1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you want milder bite)
2 tbsp fresh cilantro, chopped (leaves and tender stems only – packed lightly)
1 tbsp olive oil (your good stuff – this simple dressing deserves it)
1 tbsp lime juice (fresh squeezed, please! About half a juicy lime)
1/2 tsp salt (I use kosher – adjust to taste)
1/4 tsp black pepper (freshly cracked adds the best flavor)

Ingredient Substitutions

No cilantro lovers at your table? Flat-leaf parsley works beautifully. Out of limes? Lemon juice brings its own bright acidity. For extra creaminess, fold in diced avocado right before serving (just know it won’t keep as long). Frozen corn works in a pinch—thaw and pat dry—but fresh-off-the-cob kernels have that irresistible summer sweetness.

How to Make Corn and Tomato Salad

Okay, let’s get mixing! This salad comes together so fast you’ll barely have time to lick the lime juice off your fingers (not that I’d judge you for trying).

Combine the good stuff: Toss your fresh corn kernels, halved cherry tomatoes, red onion, and cilantro in a big bowl. I like using my hands to gently mix – it’s more fun and keeps those tomato halves intact.
Drizzle the dressing: Pour that golden olive oil and fresh lime juice right over the top. Watch how the light hits it – that’s when you know it’s going to be good.
Season and toss: Sprinkle with salt and pepper, then give everything a careful mix. You want every bite to get some love from the dressing without crushing the tomatoes.
Chill out: Pop it in the fridge for at least 15 minutes. This is when the magic happens – the flavors mingle and the corn absorbs all that zesty goodness.

Pro Tips for the Best Corn and Tomato Salad

Here’s my hard-earned wisdom: Always cut corn straight into the bowl to catch all those sweet juices. Mix gently with a big spoon or your hands – no vigorous stirring! And don’t skip the chill time – that’s when the flavors really get to know each other. The salad tastes even better after an hour, if you can wait that long!

Serving Suggestions for Corn and Tomato Salad

This salad’s versatility is its superpower! It’s fantastic alongside grilled chicken or burgers at a summer BBQ. I also love it stuffed into soft tacos with some black beans and avocado – trust me, it’s a game-changer. For a light meal, serve it solo with a slice of crusty bread. It’s even great scooped onto tortilla chips for a fresh twist on nachos!

Storing and Reheating Corn and Tomato Salad

Here’s the beautiful thing about this salad – no reheating required! Just pop any leftovers in an airtight container in the fridge. It’ll stay fresh and crunchy for about 2 days, though the onions mellow out nicely by day two. The tomatoes might soften a bit, but that just means more juicy goodness in every bite. I don’t recommend freezing it – the texture goes all wrong. If you added avocado, eat it the same day before it turns brown. This salad tastes so good chilled straight from the fridge on a hot afternoon!

Corn and Tomato Salad Nutrition Information

Here’s the scoop on what’s in each refreshing serving (about 1 cup): roughly 120 calories, 5g of heart-healthy fats, and 3g of fiber to keep you full. Remember, these are estimates—your exact numbers might dance a bit depending on your corn’s sweetness or how generous you are with that delicious olive oil!

FAQs About Corn and Tomato Salad

Can I use frozen corn instead of fresh?
Absolutely! Just thaw it completely and pat it dry with paper towels first. The texture won’t be quite as crisp as fresh-off-the-cob, but it’ll still be delicious. I sometimes give frozen kernels a quick sauté in a dry pan to bring back some of that corn flavor.

How long does this salad keep in the fridge?
It stays fresh for about 2 days in an airtight container. The flavors actually improve after a few hours as everything marries together. Just give it a gentle stir before serving again – you might want to add a fresh squeeze of lime to brighten it up.

Can I make this salad ahead of time?
You bet! Prep everything up to 4 hours before serving, but hold off on adding the dressing until about 30 minutes before. This keeps the tomatoes from getting too soft. The cilantro stays brighter green this way too.

What if I don’t have cherry tomatoes?
No problem! Dice up any ripe tomatoes you have – I’ve used everything from romas to beefsteaks. Just remove the seeds and excess juice so your salad doesn’t get watery. Grape tomatoes work great too – just cut them in half like the cherries.

Is there a way to make this more filling as a main dish?
Oh yes! My favorite trick is adding a can of rinsed black beans or chickpeas. Some crumbled feta or queso fresco takes it up a notch too. For protein, leftover grilled chicken or shrimp mix in beautifully. It’s amazing how this simple salad can transform into a complete meal!

Tell Me How Your Corn and Tomato Salad Turned Out!

Nothing makes me happier than hearing when someone tries (and loves!) this recipe! Did you add your own twist with some jalapeños or crumbled cheese? Maybe you discovered the perfect summer picnic pairing? Drop me a note in the comments – I read every single one! And if this salad brightened up your table, share it with your friends! Nothing spreads summer joy quite like passing along a great recipe. Now go enjoy that sunshine in a bowl!

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