Home » Course » Salad

Corn and Tomato Salad

This lovely Corn and Tomato Salad is a light and refreshing side dish for summer cookouts and dinners. We bring together sweet corn kernels, cherry tomatoes, red onions, and fresh basil, then toss them in a simple red wine vinegar dressing.

The product is delicious and fresh, with flavors of sweet and tangy, along with crunchy and juicy textures in each bite. Ready under 15 minutes, corn and tomato salad a quick and delicious recipe that goes perfectly with your favorite grilled meats and protein.

A bowl of Fresh Corn Tomato Salad tossed with fresh basil and red onions

Looking for more summer sides that are easy and light? Check out some of my other favorites such as Avocado Corn and Black Bean Salsa, Oven Roasted Corn on the Cob, Potato Mac Salad, and Grape Walnut Salad.

Fresh Corn Tomato Salad

If you love summer produce such as fresh corn on the cob and juicy cherry tomatoes, you are going to be delighted with this Corn and Tomato Salad recipe!

Besides two of my favorite summer produce – tomatoes and corn, we are also bringing together red onions, fresh basil and red wine vinegar…marrying flavors of sweet, tangy, and savory to create a vibrant and refreshing salad.

Whenever summer rolls around, I crave fresh and light veggie recipes that takes minimal time and effort to prepare. Nothing too complicated, doesn’t taste overly heavy or creamy, but yet full of incredible flavors and textures.

This corn and tomato salad makes the best side dish for bbq’s and cookouts. It can be served warm, cold or in room temperature.

You can leave your Tomato Corn Salad out at a party for a couple of hours and it will taste just as good as when you served it fresh.

Not only that, if you have leftovers, simply cover Corn and Tomato Salad in a saran wrap, refrigerate it, and enjoy it the next day. It keeps so well in the refrigerator for days.


Here are the ingredients you will need to make Tomato and Corn Salad:

Top down view of a bowl of corn kernels, cherry tomatoes, red onions and fresh basil tossed together.
  • corn kernels – for best taste, use corn kernels from fresh corn on the cob (see my quick and easy way to remove them below). For a quicker method, use frozen corn (defrosted and pat dry) or canned corn (drained).
  • cherry tomatoes – grape tomatoes work as well. Roma tomatoes or larger tomatoes can be used – they do have more moisture which will make salad more soggy so it’s less ideal, and if using, I recommend dicing them into small bite size pieces.
  • red onions – I like to use red onions (not white or sweet) for a sharper flavor that contrasts the sweetness in tomatoes and corn well.
  • fresh basil – they have bright and intense flavors so for best taste, avoid substituting with dried basil.
  • extra virgin olive oil – used for the dressing
  • red wine vinegar – in a pinch, white vinegar or apple cider vinegar can be used as well
  • salt – always an important ingredient to open up flavors!

How to Make It

Here are step-by-step instructions on how to make Tomato and Corn Salad, including a kitchen tip on how to quickly remove corn kernels from corn on the cob (Psst…it’s super easy and you’ll never look back after this!).

Step 1: Cook corn and remove kernels

If you are comfortable eating raw corn of the cob, you can totally do that. Personally I prefer to cook my corn on the cob briefly whether it is on the grill, boiled in hot water or in the oven.

The most common way I cook my corn for this corn and tomato salad recipe is boiling it quickly in hot water. This is the fastest method to quickly get the corn ready.

However here are instructions for baking corn in the oven and grilling it on the grill if you choose to cook corn in those ways.

Once corn is cooked, remove the kernels.

Here’s a quick way to do it: Place corn on the cob on an inverted small ramekin or small bowl in a large mixing bowl. Then use a knife to slice downward to remove the kernels. When you do this, voila, the kernels will drop into the mixing bowl!

Slicing corn kernels off cob on an inverted small ramekin in a mixing bowl

Step 2: Prepare tomatoes and other salad ingredients

Next (or do this while corn on the cob is cooking), slice cherry tomatoes in halves, dice red onions, and slice fresh basil leaves into small pieces.

Bring everything into the mixing bowl where the corn kernels were sliced into.

Top down view of a mixing bowl with corn kernels, halved cherry tomatoes, diced red onions and fresh basil.

Step 3: Make dressing and toss!

Lastly, bring together the simple three ingredients to make the delicious dressing – extra virgin olive oil, red wine vinegar, and salt.

Whisk to combine, then pour dressing all over the Corn and Tomato Salad.

Pouring dressing into corn and tomato mixture in a mixing bowl

Toss to combine and serve Corn and Tomato Salad immediately!

Tossed corn tomato salad in a mixing bowl with a spatula in it

It’s so light, so refreshing, yet so dang flavorful! YUM YUM YUM!

They make the most perfect side dish for dinners on a hot day, cookouts, and bbq’s. If you are going to a summer potluck I highly recommend this easy and delicious recipe!

Make Ahead and Storage

If you are looking to make ahead Corn and Tomato Salad, you can prep and bring together all the veggies (corn, tomatoes, red onions and fresh basil), but only toss them in dressing when ready to serve.

Fresh corn tomato salad stays fresh longer when it is not soaked in dressing for an extended period of time.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Consume quickly for best freshness and taste.

A bowl loaded with fresh cherry tomato and corn salad

What to serve with this

This corn and tomato salad goes well with any of your favorite summer grilled meats or protein. Or you can even enjoy on its own as a light vegetarian meal!

Here are some of my favorite recipes to pair with this salad:

Frequently Asked Questions

What other ingredients would you add to this salad?

I love adding fresh mozzarella balls or avocados if I want to make it more filling and add some protein to the salad. Other veggies that go great with it are bell peppers, cucumbers and jalapeños (if you like it spicy). Other herbs to add in addition or in place of fresh basil: fresh cilantro or mint.

Can I use canned corn or frozen corn instead of fresh corn?

Yes! Make sure to drain canned corn, and bring frozen corn to a complete defrost and pat dry. Fresh corn is always the best tasting (and most of the time, the sweetness and most crunchy), but it’s faster and easier to prepare this using canned or frozen corn.

Can I make this ahead?

Yes! I would prepare everything ahead of time, but only toss salad in dressing when ready to serve.

A bowl of fresh corn cherry tomato salad

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Summer Sides

Here are some of our other favorite side dishes to make during the summer!

A bowl of fresh corn and tomato salad

Corn and Tomato Salad

Fresh corn and cherry tomatoes, two summer favorites, are combined with red onions and fresh basil, and tossed in a tangy red wine vinegar dressing. This easy and delicious side dish pairs perfectly with your favorite grilled meats and proteins for summer dinners and cookouts.
4.80 from 5 votes
Print Pin
Course: Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 97kcal
Author: MinShien


  • 4 ears corn on the cob husked
  • 2 cups cherry tomatoes halved
  • 1/2 cup red onions diced
  • 1/2 cup fresh basil chopped
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt


  • Cook corn on the cob. In a large pot, bring water to boil. Once water comes to a boil, add husked corn to water. Submerge them completely. Cook for 3 minutes. Remove promptly.
  • To remove corn kernels. Invert a small ramekin or bowl and place inside and at the bottom of a large mixing bowl. Stand corn on the cob on the inverted ramekin. Using a knife, slice off corn kernels by moving knife from top to bottom of the cob, and let kernels drop into the bowl. Remove all kernels from all cobs.
  • Bring halved cherry tomatoes, diced red onions and chopped fresh basil into the large mixing bowl with corn kernels.
  • Make dressing. Whisk to combine red wine vinegar, olive oil and salt.
  • Pour dressing into mixing bowl. Toss corn and tomato mixture in dressing to combine.
  • Serve and enjoy!


Instead of corn on the cob, 2 cups of drained corn from a can, or 10 oz of frozen corn can be used. Frozen corn needs to be defrosted completely and pat dry before use. 


Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 157mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 346IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

4.80 from 5 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Love, love, love this combination of summer’s best produce — literally like summer in a bowl! I made this and it’s so easy to toss together. I can’t wait to make it again!

    1. Joyous Apron says:

      So happy to hear that and can’t wait for you to make it again!

  2. jennykate says:

    5 stars
    I love this fabulous corn and tomato salad! It’s such a great side dish for the family. Even my kids at this up. Going to make it again before summer is over!

    1. Joyous Apron says:

      So glad the kiddos are enjoying it! Thanks for sharing 🙂