I absolutely love this Quick & Fresh Tomato Corn Salad Recipe because it bursts with summer flavors and comes together in no time. When I first tried this salad, I was amazed at how the sweet corn and juicy tomatoes paired with fresh basil created such a bright and refreshing dish. It’s the kind of recipe you can throw together for a quick lunch or a last-minute side at a BBQ, and it never disappoints.
You’ll find that this salad is incredibly versatile and forgiving, perfect for busy days when you want to eat light and fresh without a lot of fuss. Plus, the homemade dressing with just a few wholesome ingredients really brings everything together, making it a crowd-pleaser every time you serve it. This Quick & Fresh Tomato Corn Salad Recipe is a keeper, and I’m excited to share some tips and tricks to help you make it your own.
Why You’ll Love This Recipe
- Fast and Easy: You can have this salad ready in under 20 minutes, perfect for busy lifestyles.
- Fresh Flavor Combo: Sweet corn, tangy tomatoes, and fragrant basil make a vibrant dish.
- Flexible Ingredients: It’s easy to customize with what you have on hand or your favorite veggies.
- Perfect for Any Occasion: Whether a picnic, potluck, or weekday meal, it always hits the spot.
Ingredients You’ll Need
Each ingredient in this Quick & Fresh Tomato Corn Salad Recipe brings its own special touch to the mix, combining to create that fresh summer vibe. When shopping, look for the ripest tomatoes and the freshest corn you can find — it truly makes all the difference.
- Corn: Fresh ears offer the sweetest flavor, but frozen kernels work if you’re out of season.
- Cherry Tomatoes: Look for ripe, firm tomatoes bursting with color for maximum taste.
- English Cucumber: Adds a crisp, refreshing contrast without too many seeds or bitterness.
- Red Onion: Provides a subtle sharpness; if you want to soften it, soak sliced onions briefly in cold water.
- Feta Cheese: Optional but highly recommended for a tangy, creamy balance.
- Fresh Basil: The star herb that ties the salad together with its aromatic punch.
- Red Wine Vinegar: Adds necessary acidity for a bright, balanced dressing.
- Honey: Just a touch to temper the acidity and bring harmony to the dressing.
- Extra Virgin Olive Oil: Use good quality for a richer, smoother flavor.
- Garlic Powder & Grated Garlic: Combined for depth without overpowering the fresh veggies.
- Dried Oregano: Lends a subtle herby note that complements the basil well.
- Kosher Salt & Fresh Ground Black Pepper: Adjust to taste to bring out all the flavors perfectly.
Variations
I love making this Quick & Fresh Tomato Corn Salad Recipe my own by swapping ingredients or adding new touches that suit my mood or what’s in the fridge. Don’t hesitate to customize it — salads are the perfect canvas for creativity!
- Add Avocado: I sometimes toss in diced avocado for extra creaminess and richness — it’s a hit with my family.
- Spice it Up: A pinch of red pepper flakes gives the salad a nice kick if you’re into a little heat.
- Dairy-Free Version: Skip the feta and add toasted nuts or seeds for crunch instead.
- Herbs Swap: Try fresh cilantro or mint if you want a different flavor profile that still complements summer produce.
How to Make Quick & Fresh Tomato Corn Salad Recipe
Step 1: Steam the Corn
Start by steaming the corn—this locks in sweetness and keeps it tender but not mushy. Add a cup of water to a large pot, bring it to a boil, then place the shucked corn ears inside and cover. Let those steam for about 3 minutes; you want the kernels just cooked through but still crisp. Pro tip: Use tongs to handle the hot corn safely and let it cool for a few minutes before cutting kernels off. I discovered this trick stops the juice from squeezing out and keeps the kernels intact.
Step 2: Prep and Combine the Veggies
Once the corn is cool enough to handle, carefully cut the kernels off into a large mixing bowl — a sharp knife helps here for clean cuts. Add your halved or quartered cherry tomatoes, diced cucumber, diced red onion, crumbled feta if using, and thinly sliced fresh basil. The fresh basil really brightens this salad, and you’ll want to save a few whole leaves for garnish later. Toss everything together gently so you don’t bruise the ingredients.
Step 3: Whisk Together the Dressing
In a small bowl or jar, whisk together red wine vinegar, honey, extra virgin olive oil, garlic powder, fresh grated garlic, dried oregano, kosher salt, and fresh ground black pepper. Take a moment to taste and adjust seasoning—the dressing should be balanced with a slight tang from the vinegar and a touch of sweetness from the honey. I often start with less salt and pepper and add more as needed once it’s combined with the veggies.
Step 4: Dress and Toss the Salad
Pour the dressing over the salad ingredients, then gently toss everything together one last time. This step ensures every kernel and tomato gets coated in that delicious dressing. Give it a taste, and if it needs a little more salt or pepper, now’s the time to add it. Garnish with fresh whole basil leaves for a beautiful finishing touch and serve it up immediately—or within the same day for the best freshness.
Pro Tips for Making Quick & Fresh Tomato Corn Salad Recipe
- Choose Peak Season Produce: Nothing beats fresh summer corn and tomatoes; your salad will taste exponentially better.
- Don’t Overcook Corn: Steaming for 3 minutes keeps the kernels juicy and crisp without turning them mushy.
- Use a Sharp Knife: For cleanly cutting corn off the cob, a sharp knife reduces kernel damage and juice loss.
- Adjust Dressing to Taste: Dress lightly first—you can always add more dressing, but it’s hard to fix if overdressed.
How to Serve Quick & Fresh Tomato Corn Salad Recipe
Garnishes
I always finish off this salad with a handful of fresh whole basil leaves — they add a vibrant green pop and fresh aroma, perfect for presentation and flavor. Sometimes, I sprinkle a little extra crumbled feta on top for that tangy contrast, which my family adores.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light summer dinner. I’ve also served it alongside crusty garlic bread or tossed it with quinoa for a more substantial meal that still feels fresh and satisfying.
Creative Ways to Present
For a special occasion, try serving this Quick & Fresh Tomato Corn Salad Recipe in hollowed-out cherry tomato “cups” or mason jars layered for individual portions. I even like to top it with edible flowers when guests are coming over—it makes the salad look like a work of art!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and I’ve found this salad keeps well for up to 2 days. The flavors meld nicely overnight, but I prefer eating it the same day for that crisp, fresh crunch. If the salad looks a bit soggy the next day, a quick toss with a small splash of olive oil and fresh basil freshens it right up.
Freezing
This particular salad doesn’t freeze well because the fresh veggies lose their texture and the feta can get crumbly. So, I recommend enjoying it fresh rather than freezing, but all the components can be prepped ahead if you want to save time on the day of serving.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you want a warmer side, serve it alongside a hot main dish but keep the salad chilled for maximum freshness.
FAQs
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Can I use frozen corn for this Quick & Fresh Tomato Corn Salad Recipe?
Absolutely! While fresh corn is ideal for sweetness and texture, thawed frozen corn kernels can be a convenient substitute, especially when fresh corn isn’t in season. Just warm them slightly if you like, or use them straight from thawed and mix them into the salad as usual.
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How long can I store this tomato corn salad in the fridge?
Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors continue to meld, though the vegetables may lose some of their crispness, so try to enjoy it as fresh as possible for the best taste and texture.
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Is there a vegetarian or vegan version of this salad?
Yes! To make it vegan, simply skip the feta cheese or substitute it with a plant-based alternative. You can also add toasted nuts or seeds for extra texture and flavor.
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Can I prepare this salad in advance?
You can prep the vegetables and dressing separately ahead of time, then toss everything together just before serving to maintain freshness and texture. If mixed too early, the salad might become soggy.
Final Thoughts
This Quick & Fresh Tomato Corn Salad Recipe has become one of my go-to dishes when I want something truly simple but packed with vibrant flavors. It’s easy to make, delightful to eat, and perfect for those warm days when you crave freshness without spending hours in the kitchen. I hope you give it a try and enjoy it as much as I do—it’s like a little summer celebration in every bite!
Print
Quick & Fresh Tomato Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Salad
- Method: Steaming
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Quick & Fresh Tomato Corn Salad featuring sweet steamed corn, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a zesty homemade dressing with fresh basil. Perfect as a light side dish or a healthy snack, this salad comes together in under 20 minutes.
Ingredients
Main Ingredients
- 6 ears corn, shucked (4 to 5 cups cooked corn kernels)
- 12 ounces cherry tomatoes, halved or quartered (2 to 3 cups)
- 2 cups diced English cucumber
- 1/2 cup diced red onion
- 3/4 cup crumbled feta cheese (optional)
- 1/2 cup fresh basil leaves, thinly sliced, plus a few whole leaves for garnish
Dressing
- 2 Tablespoons red wine vinegar
- 1 teaspoon honey
- 1/3 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1 clove garlic, grated
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or to taste
- Fresh ground black pepper to taste
Instructions
- Steam the Corn: Add one cup of water to a large pot that can fit the ears of corn. Bring the water to a boil, then add the corn ears and cover the pot. Let the corn steam for 3 minutes or until just tender. Use tongs to transfer the corn to a cutting board and allow it to cool for a few minutes.
- Prepare the Salad Base: Once the corn is cool enough to handle, cut the kernels off the cobs and place them in a large mixing bowl. Add the halved or quartered cherry tomatoes, diced cucumber, diced red onion, crumbled feta cheese (if using), and sliced fresh basil leaves.
- Make the Dressing: In a small bowl or jar, whisk together the red wine vinegar, honey, extra virgin olive oil, garlic powder, grated garlic clove, dried oregano, kosher salt, and freshly ground black pepper until well combined.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with whole basil leaves before serving.
- Storage: This salad is best enjoyed the day it is prepared for optimal freshness and flavor. Leftovers can be stored covered in the refrigerator for up to 2 days.
Notes
- Steaming the corn helps retain its natural sweetness and texture without overcooking.
- Feta cheese adds a creamy, salty contrast but can be omitted for a dairy-free option.
- Use fresh basil for best flavor; avoid dried basil in this recipe.
- Adjust vinegar and honey amounts in the dressing to your taste preference if you prefer it more tangy or sweeter.
- For extra crunch, consider adding chopped bell peppers or radishes.
