This Fresh Tomato Corn Salad is bursting with the bright, juicy flavors of spring and summer! It features sweet corn kernels (freshly cooked or canned), ripe cherry tomatoes, crisp cucumber, and sharp red onion, all tossed in a simple yet vibrant lime and olive oil dressing. I absolutely adore making simple salads like this Tomato Corn Salad when the weather is warm and fresh produce is abundant, like right now on this beautiful April day! It’s incredibly easy to whip up, requires no cooking if using canned corn, and makes the perfect refreshing side dish for any meal or gathering.
Why You’ll Love This Tomato Corn Salad
- Super Fresh and Vibrant: Packed with juicy tomatoes, sweet corn, crisp cucumber, and zesty lime.
- Incredibly Easy: Just chop the veggies and whisk together the simple dressing!
- Quick to Prepare: Ready in about 10 minutes, especially if using canned corn.
- Healthy Side Dish: Loaded with fresh vegetables and a light vinaigrette.
- Perfect for Gatherings: A crowd-pleasing salad ideal for BBQs, potlucks, and picnics.
Ingredients for Tomato Corn Salad {Fresh & Juicy}
Here’s what you’ll need to make this fresh and easy salad. The full list with measurements is in the recipe card below.
Salad Base
- Cooked corn (freshly cut off the cob or canned) (Vegetable)
- Cherry tomatoes, halved (Vegetable)
- Cucumbers, diced (Vegetable)
- Red onion, thinly diced (Vegetable)
Dressing
- Fresh lime juice (Acid)
- Olive oil (extra virgin recommended) (Oil)
- Salt (or to taste) (Seasoning)
- Red chili flakes (optional) (Spice)
- Cracked black pepper (or to taste) (Spice)
- Garlic clove, minced (optional) (Aromatic)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the bright simplicity of this Tomato Corn Salad, but feel free to customize it:
- Add Avocado: Gently fold in one diced avocado just before serving for creaminess.
- Include Beans: Stir in a can of rinsed and drained black beans or chickpeas for added protein and fiber.
- Add Cheese: Crumble in some feta cheese or queso fresco for a salty, tangy kick.
- Fresh Herbs: Toss with chopped fresh cilantro (a classic pairing!) or parsley.
- Make it Spicy: Add finely diced jalapeño along with the red onion.
- Grilled Corn: Use grilled corn cut off the cob for a delicious smoky flavor.
How to Make Tomato Corn Salad
Making this fresh Tomato Corn Salad couldn’t be simpler:
Prep Ingredients
- First, I prepare my ingredients. If using fresh corn on the cob, I cook it (boil or grill), let it cool, and then slice the kernels off the cob. If using canned corn, I simply drain it well.
- I halve the cherry tomatoes, dice the cucumbers, and thinly dice the red onion. (Quick tip: Soaking diced red onion in cold water for 10 minutes can mellow its sharp bite if you prefer).
Combine Salad Ingredients
- In a large salad bowl, I combine all the prepared salad ingredients: the corn kernels, halved cherry tomatoes, diced cucumber, and thinly diced red onion.
Make Dressing and Combine
- In a small mason jar or a small bowl, I mix together the dressing ingredients: fresh lime juice, olive oil, salt, pepper, optional red chili flakes, and optional minced garlic.
- If using a jar, I put the lid on tightly and shake vigorously until the dressing is well combined. If using a bowl, I whisk well.
- I pour the prepared dressing over the salad ingredients in the large bowl.
- I gently toss everything together until the vegetables and corn are evenly coated with the dressing.
Serve
- Adjust seasoning
- Serve!
Tips and Tricks for the BEST Corn Salad
Here are my secrets for making this Tomato Corn Salad truly exceptional:
- Use Fresh Corn (When Possible): Freshly cooked corn (grilled or boiled) cut off the cob provides the best sweet flavor and crisp texture, especially during peak season. Good quality canned or frozen (thawed) corn works too!
- Small, Uniform Dice: Chopping the cucumber, tomatoes (halved), and onion into similar small sizes makes the salad easier to eat and ensures a good mix of flavors in each bite.
- Fresh Lime Juice: Use freshly squeezed lime juice for the brightest, tangiest flavor.
- Let Flavors Meld: Allowing the salad to sit for 10-15 minutes at room temperature before serving lets the vegetables absorb the dressing flavors.
- Taste and Adjust: Seasoning is key! Taste the finished salad and add more salt, pepper, or lime juice as needed.
How to Serve
This Tomato Corn Salad is a fantastic side dish or light lunch! Serve it:
- As a Side Dish: Perfect with grilled chicken, fish, shrimp, steak, burgers, or tacos. A must-have for BBQs and picnics!
- As a Salsa/Topping: Spoon it over grilled meats or use it as a topping for tacos or grain bowls.
- As a Light Lunch: Enjoy a larger portion on its own, perhaps with some added chickpeas or avocado.
- With Chips: Serve as a fresh salsa with tortilla chips.
Serve chilled or at room temperature.
Make Ahead and Storage
This salad can be made ahead, making it great for parties or meal prep!
- Make Ahead: Prepare the salad completely and store it in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld nicely.
- Storage: Store leftovers in an airtight container in the refrigerator. Note that the cucumber and tomatoes may release more water over time. Give it a gentle stir before serving again.
FAQs about Tomato Corn Salad
- Can I use frozen corn?
- Yes, thaw frozen corn completely according to package directions (usually requires brief cooking or just thawing) and drain well before using.
- What type of tomatoes are best?
- Cherry or grape tomatoes, halved or quartered, work well because they hold their shape and have a good sweetness. You can also use diced Roma tomatoes (seeded) or other ripe garden tomatoes.
- Can I add other ingredients like avocado or beans?
- Absolutely! See the Variations section. Avocado should be added just before serving to prevent browning. Drained and rinsed black beans or chickpeas are great additions.
Enjoy this incredibly fresh, juicy, and easy Tomato Corn Salad! It’s a perfect burst of sunshine for any meal.
Print
Tomato Corn Salad (Fresh & Juicy)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Salad, Side Dish, Vegan, Gluten-Free
- Cuisine: American, Mexican-Inspired
Description
Fresh corn salad with cherry tomatoes, cucumber, and a simple lime dressing! This corn salad is delicious served on its own or as a side dish for summer meals.
Ingredients
Scale
For the Salad:
- 2 ears of cooked corn, kernels sliced off the cob (about 1 1/2 – 2 cups) OR 1 (14–15 ounce) can corn kernels, drained
- 9 ounces (250g) cherry tomatoes, halved
- 1 or 2 cucumbers (English or Persian recommended), diced
- 1/8 medium red onion, thinly diced
- Fresh cilantro or parsley, chopped (optional, for garnish)
For the Lime Dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon cracked black pepper (or to taste)
- 1/3 teaspoon red chili flakes (optional)
- 1 clove of garlic, minced (optional)
Instructions
- Prepare Vegetables: If using fresh corn on the cob, cook it (grill, boil, or roast) and let it cool slightly before carefully slicing the kernels off the cob. Halve the cherry tomatoes. Dice the cucumber. Thinly dice the red onion. Mince the garlic (if using). Chop cilantro/parsley (if using for garnish).
- Combine Salad Ingredients: In a large salad bowl, combine the corn kernels, halved cherry tomatoes, diced cucumber, and thinly diced red onion.
- Make Dressing: In a small mason jar or a small bowl, combine the lime juice, olive oil, salt, pepper, red chili flakes (if using), and minced garlic (if using). Seal the jar and shake well (or whisk in the bowl) until the dressing is combined.
- Dress Salad: Pour the dressing over the salad ingredients in the large bowl.
- Toss and Serve: Toss gently until all the ingredients are evenly coated with the dressing. Taste and adjust seasoning with extra salt or pepper, if desired. Garnish with fresh cilantro or parsley, if using. Serve immediately or chill briefly.
Notes
- Corn: Freshly cooked corn (grilled or boiled) provides the best flavor and texture. Canned or thawed frozen corn can be used for convenience.
- Cucumber: English or Persian cucumbers have thinner skin and fewer seeds. If using a regular cucumber, you may want to peel it and remove the seeds.
- Onion: For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain well before adding.
- Variations: Add diced avocado, black beans, or crumbled feta/cotija cheese for extra flavor and substance.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid over time.