Sweet Corn and Tomato Salad

Why Make This Recipe

Sweet Corn and Tomato Salad is a fresh and vibrant side dish that truly captures the flavors of summer. With juicy cherry tomatoes, sweet corn, and aromatic herbs, this salad is not only delicious but also quick and easy to prepare. It is perfect for outdoor barbecues, picnics, or any meal that needs a light and refreshing touch. Each bite is a burst of flavor, making it a delightful addition to any table!

How to Make Sweet Corn and Tomato Salad

Ingredients:

4 ears of fresh corn, husked and kernels removed or 2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar or red wine vinegar
1 tablespoon fresh lime juice
Salt and pepper, to taste

Directions:

Prepare the Corn:

If using fresh corn, bring a large pot of water to a boil.
Add the corn and cook for 3-4 minutes until tender.
Drain and let cool before cutting the kernels off the cob.
If using frozen corn, simply thaw and drain well.

Combine the Vegetables:

In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, and fresh herbs.

Make the Dressing:

In a small bowl, whisk together the olive oil, apple cider vinegar or red wine vinegar, fresh lime juice, salt, and pepper until well combined.

Toss the Salad:

Pour the dressing over the corn and tomato mixture.
Gently toss to coat all the ingredients evenly with the dressing.

Chill and Serve:

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve the Sweet Corn and Tomato Salad chilled or at room temperature.

Enjoy this fresh and flavorful Sweet Corn and Tomato Salad as a perfect accompaniment to your favorite summer meals!

How to Serve Sweet Corn and Tomato Salad

Serve this salad either chilled or at room temperature. It pairs wonderfully with grilled meats, seafood dishes, or as a light lunch on its own. Consider serving it alongside other summer dishes, like BBQ chicken or pasta salad, to create a delicious spread.

How to Store Sweet Corn and Tomato Salad

Store any leftover salad in an airtight container in the refrigerator. It is best enjoyed within 2-3 days. The flavors may intensify as it sits, making it taste even better on the second day!

Tips to Make Sweet Corn and Tomato Salad

For extra sweetness, use fresh corn when it is in season. It makes a noticeable difference!
Feel free to adjust the herbs based on what you have on hand. Dill or chives can also be great additions.
If you prefer a bit of heat, add a pinch of red pepper flakes to the dressing.

Variation

If you want to make this salad heartier, consider adding diced avocado or black beans. You can also experiment with different types of vinegar or citrus juices for a unique twist.

FAQs

1. Can I use canned corn instead of fresh or frozen? Yes, you can use canned corn! Just rinse and drain it before adding it to the salad.

2. How long can I keep leftover salad in the fridge? You can keep the salad for 2-3 days in the refrigerator. Make sure it is stored in an airtight container.

3. Can I make this salad ahead of time? Yes! You can make this salad up to a day in advance. Just remember to keep it covered in the refrigerator until you’re ready to serve.