Go Back
–+ servings
Cherry tomato and corn salad with sweet corn, juicy tomatoes, green bell pepper, red onion and fresh basil.

Cherry Tomato and Corn Salad

This easy cherry tomato and corn salad is a fresh, colourful summer side dish made with sweet corn, juicy cherry tomatoes, crisp green bell pepper and fresh basil. Everything is tossed in a simple red wine vinegar and olive oil dressing with Dijon mustard, honey and garlic for a light, tangy finish. It’s quick to make, full of texture and perfect for BBQs, picnics, potlucks or easy family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Holiday Side Dish, lunch, Potluck Salad, Salad, Side Dish, Vegetable Side Dish
Cuisine American, Canadian, North American
Servings 6 servings
Calories 155 kcal

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.
    • For the best cherry tomato and corn salad, let the cooked corn cool completely before mixing it with the tomatoes and basil. This keeps the vegetables crisp, helps prevent excess liquid, and gives the summer corn salad a fresher texture and brighter flavour.

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.

Nutrition

Serving: 1servingCalories: 155kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 434mgPotassium: 306mgFiber: 3gSugar: 7gVitamin A: 419IUVitamin C: 30mgCalcium: 16mgIron: 1mg
Keyword cherry tomato and corn salad, corn and tomato salad, corn salad with red wine vinegar, easy cherry tomato corn salad, holiday side dish, potluck salad, recipe, summer corn salad, summer side dish
Tried this recipe?Let us know how it was!