Cherry Tomato and Corn Salad
Fresh cherry tomato and corn salad with sweet corn, juicy tomatoes and bright summer flavour for an easy side dish.
This easy cherry tomato and corn salad is fresh, colourful and packed with summer flavour. Sweet corn, juicy cherry tomatoes, crisp green bell pepper and fresh basil are tossed with a simple red wine vinegar and olive oil dressing for a light, tangy finish. It’s an easy summer corn salad for BBQs, picnics, potlucks or weeknight dinners, and it pairs especially well with grilled chicken, burgers, fish or other warm-weather favourites.
Fresh and Juicy Cherry Tomato and Corn Salad
This cherry tomato and corn salad is bright, colourful and full of fresh summer flavour. Sweet corn and juicy cherry tomatoes come together in a simple salad that feels light, crisp and easy to serve with almost anything.
Why This Tomato and Corn Salad Is So Good
The combination is simple, but it works. The corn adds natural sweetness, while the tomatoes bring plenty of fresh, juicy flavour.
It’s also one of those salads that doesn’t need much fuss. A light dressing and a few fresh herbs are enough to let the tomato and corn salad ingredients really shine.
When to Serve Cherry Tomato and Corn Salad
This fresh corn salad is perfect for BBQs, picnics, potlucks and easy summer dinners.
Serve it with grilled chicken, burgers, fish or sandwiches. It also makes a fresh, colourful side when you want something lighter beside a richer main dish.
Easy Simple Ingredients
These simple ingredients come together to make an easy cherry tomato and corn salad that’s fresh, colourful and full of summer flavour. Sweet corn and juicy cherry tomatoes are mixed with crisp green bell pepper, red onion and fresh basil, then tossed in a tangy red wine vinegar and olive oil dressing with Dijon mustard, honey, garlic, salt and black pepper. It’s a quick summer corn salad recipe that works especially well for BBQs, picnics, potlucks and easy family dinners.
Tips and Tricks for the Best Cherry Tomato and Corn Salad
- Use ripe cherry tomatoes. Sweet, juicy tomatoes make a big difference in a simple cherry tomato and corn salad.
- Use fresh corn when you can. Fresh corn gives the salad better crunch and natural sweetness. Grilled or lightly charred corn adds even more flavour.
- Let the corn cool first. Warm corn can soften the tomatoes and herbs, so cool it before mixing everything together.
- Cut the tomatoes in half. This helps them release just enough juice to mix with the dressing without making the salad watery.
- Dress it lightly. A simple vinaigrette is enough. Too much dressing can overpower the fresh corn and tomatoes.
- Add herbs near the end. Basil, parsley or cilantro stay brighter and fresher when tossed in just before serving.
- Season right before serving. Salt draws moisture from tomatoes, so adding it at the end helps this tomato and corn salad stay fresh and colourful.
Easy Variations for Cherry Tomato and Corn Salad
- Add avocado. Diced avocado gives this cherry tomato and corn salad a creamy texture and makes it a little more filling.
- Add feta. Crumbled feta adds a salty, creamy contrast to the sweet corn and juicy tomatoes.
- Try grilled corn. Charring the corn first gives the salad a smoky flavour and works especially well for BBQs.
- Add cucumber. Crisp cucumber makes this tomato and corn salad even fresher and adds more crunch.
- Use different herbs. Basil, parsley, cilantro or mint can each give the salad a slightly different flavour.
- Make it spicy. Add jalapeño, red pepper flakes or a little chili oil for some heat.
- Turn it into a meal. Add grilled chicken, shrimp, chickpeas or quinoa for a more substantial summer corn salad.
Real Kitchen Tip:Add the salt and dressing to your cherry tomato and corn salad just before serving. Tomatoes release liquid quickly once salted, so waiting until the end helps keep the salad fresh, colourful and full of crisp summer texture.
Cherry Tomato and Corn Salad
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Whisk
- Large spoon or salad servers
- Saucepan, if cooking fresh or frozen corn
Ingredients
- 4 cups corn kernels cooked and cooled
- 2 cups cherry tomatoes halved
- 1 green bell pepper medium sized and cut into small pieces
- ¼ cup red onion finely diced
- ¼ cup fresh basil thinly sliced or chopped
- 3 tbsp olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper
- 1 garlic clove finely grated or minced
Instructions
- Prepare the corn. If using fresh corn, cook the cobs until just tender, then let them cool completely before cutting the kernels from the cob. Frozen corn works well too. Cook it briefly, drain it well and let it cool before adding it to the salad.
- Add the corn, cherry tomatoes, green bell pepper and red onion to a large mixing bowl. Toss gently so the vegetables stay fresh and don’t get crushed.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt and black pepper until the dressing is well combined.
- Pour the dressing over the corn and tomato salad and gently toss until the vegetables are lightly and evenly coated. You don’t need a heavy amount of dressing here. The fresh vegetables should still be the main flavour.
- Fold in the fresh basil just before serving so it stays bright and fragrant.
- Taste and add a little more salt or freshly ground black pepper if needed. Let the cherry tomato and corn salad sit for about 10–15 minutes before serving. That short rest gives the corn and vegetables time to pick up the flavour of the red wine vinegar dressing.
Notes
- Fresh or frozen corn both work well. Fresh sweet corn gives this cherry tomato and corn salad the best summer flavour, but frozen corn is a good shortcut. Cook it briefly, drain well and cool completely before using.
- Keep the corn as the main ingredient. This easy summer corn salad tastes best when the sweet corn is the star and the tomatoes, bell pepper and red onion add colour and crunch.
- Use ripe but firm cherry tomatoes. Very soft tomatoes release more juice and can make the corn and tomato saladwatery.
- Cool the corn before mixing. Warm corn can soften the tomatoes and basil. Letting it cool first helps keep the salad fresh and crisp.
- Add the basil near the end. Fresh basil gives this corn salad with cherry tomatoes a bright flavour, but it can darken if it sits too long in the dressing.
- Don’t overdress the salad. The red wine vinegar and olive oil dressing should lightly coat the vegetables. Too much dressing can hide the natural sweetness of the corn and tomatoes.
- Let it rest before serving. About 10–15 minutes gives the dressing time to settle into the vegetables and makes the flavours in this fresh corn and tomato salad come together nicely.
- Taste again before serving. Tomatoes and corn can vary in sweetness, so a little extra salt, black pepper or red wine vinegar may be all the salad needs.
- Make it ahead carefully. You can prepare the vegetables in advance, but for the freshest texture, add the dressing and basil closer to serving time.
- Best served chilled or slightly cool. This cherry tomato corn salad is especially good with grilled chicken, burgers, fish or other BBQ favourites.