Corn and Tomato Salad is a delightful dish that combines the sweet crunch of corn with the juicy freshness of tomatoes. It’s a colorful and tasty salad that’s perfect for summer or anytime you want a burst of flavor.

In this salad, you’ll find vibrant yellow or golden corn kernels mixed with bright red and juicy tomatoes. The salad is usually dressed with a zesty vinaigrette.

Corn and Tomato Salad is not just delicious; it’s also a visual treat with its colorful medley of ingredients. It’s often served as a side dish at picnics, barbecues, or family gatherings. However, it’s so tasty that it can sometimes steal the spotlight and become the star of the meal.

Whether you enjoy it on its own or as a side, Corn and Tomato Salad is a simple yet delightful way to savor the flavors of summer.

Ingredients for Corn and Tomato Salad:

For the Salad:

2 cups of corn (you can use frozen corn and thaw it, or canned corn, just make sure to drain it)
¾ cup of cherry tomatoes, cut into small pieces
1 red bell pepper, finely diced
¼ cup of diced onion (you can use yellow, sweet, or red onion)
Optional: ⅓ cup of basil, cut into long, thin strips (we call these ribbons)

For the Lime Vinaigrette:

Juice and zest of 1 large lime (that’s about 2 tablespoons of lime juice)
2 teaspoons of Dijon mustard (it’s a kind of fancy mustard, but it’s super tasty!)
1 teaspoon of maple syrup (this adds a tiny bit of sweetness)
¼ teaspoon of salt (just a little pinch)
2 tablespoons of olive oil (this makes the dressing smooth and yummy)

How to make Corn and Tomato Salad:

Making the Salad:

Get a big bowl, this is where all the salad magic will happen.
First, put your corn in the bowl. If you’re using frozen corn, make sure it’s thawed, and if you’re using canned corn, drain the water out.
Next, add your cherry tomatoes. They’re like little bursts of flavor!
Now, toss in the diced red bell pepper. It’s going to add a nice crunch to the salad.
Don’t forget the diced onion! It gives the salad a little zing.
If you want to make your salad extra special, you can add the ribbons of basil. They look pretty, and they taste great too!

Making the Lime Vinaigrette:

Grab a small bowl, and now we’re going to make the dressing.
Squeeze the juice out of your lime into the bowl. It’s going to be tangy and fresh!
Add the lime zest. Zest is the little pieces of the lime’s skin that are full of flavor.
Stir in the Dijon mustard. It might sound fancy, but it’s super tasty and adds a nice kick!
Add the maple syrup for a touch of sweetness.
Sprinkle in a tiny pinch of salt.
Finally, pour in the olive oil. This makes the dressing smooth and perfect for your corn and tomato salad.

Mixing it All:

Pour the lime vinaigrette (that’s your yummy dressing) over your salad in the big bowl.
Gently mix everything. You want all the veggies to be coated in that tasty dressing.

Serving Your Salad:

Your Corn and Tomato Salad is ready to enjoy! You can eat it right away or let it chill in the fridge for a bit if you like it cold.

Variations and Substitutions:

You can add other veggies you like, like cucumbers or avocados.
Instead of basil, you can use parsley or cilantro for a different flavor.
If you want some protein, add grilled chicken or tofu.

Equipment:

You can purchase the equipment I highly suggest because I use them.

Cutting Board

Why This Recipe Works:

The corn and tomato salad recipe works because it’s super simple to make, and it’s filled with colorful and tasty veggies. The lime vinaigrette adds a zingy and fresh taste that makes this salad extra special.

Storage and Reheating:

Store any leftover salad in the fridge. It’s best when it’s fresh, but it can last a day or two.

Tasty Salad Recipes:

Serve With:

This corn and tomato salad is perfect on its own, but you can also have it with grilled chicken or as a side dish for your favorite meal.

Enjoy your delicious Corn and Tomato Salad, and have fun making it!