Name: Corn plus Tomato Salad
Yield: 4

This Corn and Tomato Salad mixes sweet corn, juicy tomatoes, crunchy bell pepper, and onion, all topped with a tangy dressing.

Overhead image of the Corn and Tomato Salad

author’s note

Fresh, Fast, & Flavor-Packed Salad!

I’ve been making this Corn and Tomato Salad for years to serve with a reliable Blackened Shrimp, but honestly—it’s so good it deserves it’s own post.

It’s fresh, vibrant, and tastes like summer in every bite. And the best part? It comes together in minutes.

It is satisfying to it most with sweet, fresh corn, but it’s just as satisfying with canned or frozen, so you can make it all year long. Even if blackened shrimp isn’t your thing, don’t skip this salad—it’s a total must-try!

Ingredient shot: the elements of Tomato and Corn Salad

Corn and Tomato Salad Ingredients

Corn: Want more flavor? Try grilling or roasting it first.
Cherry tomatoes: No cherry tomatoes? Use any ripe kind.
Red bell pepper: Chop it up small so it mixes in better. Other colored peppers work .
Onion: For less bite, try red onion or shallots. For more kick, use yellow or sweet onions.
Fresh basil: Tear it up and add it right before serving to keep it fresh.

Quick Tip

How To Grill Or Roast Corn

Grilling Corn:

Heat the grill to medium-a hot burner (400-450°F).
Peel back and remove the husks and silks.
Drizzle on oil and rub it in. Sprinkle salt and pepper on top.
Grill the corn for 12-15 minutes, turning every 3 minutes until the kernels are tender and charred.
Let cool before cutting the kernels off and adding them to the salad.

Roasting Corn:

Heat oven to 400°F (200°C).
Trim any silk from the top of the corn if you’re roasting with the husk on, or remove the husk and silk and wrap in aluminum foil if you’re roasting husked corn.
Roast the corn in the oven for about 20-30 minutes, or until kernels are tender.
Let cool before cutting the kernels off and adding them to the Corn and Tomato Salad.

Dressing Ingredients

Lime: A microplane and citrus juicer help make it straightforward to get the zest and juice.
Dijon mustard: Adds a tangy flavor and helps mix the dressing together.
Maple syrup: You can use honey or agave instead.
Olive oil: Use a high quality olive oil—its flavor really comes through in this corn and tomato salad.

Overhead view of a bowl of Corn and Tomato Salad with a wooden spoon in the bowl.

What To Serve With Corn And Tomato Salad

Grilled meats: Goes great with BBQ go-to meals like chicken, steak, or sausage.
Fish: Tasty with fish cooked on the grill or in the oven, like salmon or halibut.
Mexican: Try it next to tacos, enchiladas, or quesadillas.
Vegetarian: Serve it with a filling grain dish like quinoa or couscous, or a big stuffed bell pepper.
Pasta: A light summer pasta goes with the flavors evenly.