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Easy Corn And Tomato Salad Recipe

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This Easy Corn and Tomato Salad recipe combines sweet fresh corn, juicy cherry tomatoes, and aromatic herbs like basil and cilantro, all tossed in a bright lime and olive oil dressing. With hints of honey and apple cider vinegar, this salad is a refreshing and flavorful addition to any summer meal, perfect for picnics and barbecues.

Ingredients

Scale
  • 3 cups fresh corn kernels: About 4-5 ears of corn.
  • 2 cups cherry tomatoes: Halved.
  • 1/2 red onion: Finely chopped.
  • 1/4 cup fresh basil: Chopped.
  • 1/4 cup fresh cilantro: Chopped.
  • 1/4 cup olive oil: The base of the dressing.
  • 2 tablespoons fresh lime juice: Adds a bright, tangy flavor.
  • 1 tablespoon apple cider vinegar: For additional tanginess.
  • 1 teaspoon honey: Balances the acidity with a touch of sweetness.
  • 1/2 teaspoon salt: Enhances the flavors.
  • 1/4 teaspoon black pepper: Adds a mild heat.
  • 1/2 teaspoon cumin: Optional, for a hint of earthiness.

Instructions

  • In a large bowl, combine the fresh corn kernels, halved cherry tomatoes, red onion, basil, and cilantro.
  • In a small bowl, whisk together the olive oil, fresh lime juice, apple cider vinegar, honey, salt, black pepper, and cumin (if using) until well blended.
  • Pour the dressing over the corn and tomato mixture and toss gently to coat.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Serve chilled or at room temperature.

Notes

  • Fresh corn is best, but you can use frozen corn if fresh is not available.
  • Adjust the amount of honey to taste, depending on the sweetness of the corn and tomatoes.
  • This salad can be made a few hours in advance and kept in the refrigerator until ready to serve.

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