This post may contain affiliate links. Please see our disclosure policy.
What sets this corn and tomato salad apart is its versatility and balance of bright, fresh flavors. Instead of the more common creamy dressings, we’ve created a mellow vinaigrette flavored with chopped shallots and fresh chives that adds just enough tang to enhance the corn and tomatoes without overpowering them. We like to serve it with classic summer entrées, like grilled chicken and cedar-planked salmon, and cookout fare, like burgers, lobster rolls, and hot dogs.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CORN: We recommend using fresh, sweet corn for this salad when you can, but frozen corn can work too. Check the recipe notes below for instructions.
TOMATOES: You can use either cherry or grape tomatoes in this recipe.
SHALLOT: The flavors in the dressing for this salad are subtle so as not to overpower the sweetness of the fresh corn, which is why we chose to use shallot instead of garlic or onion. You could substitute some very finely minced sweet onion if need be.
CHIVES: Fresh chives have a mild, sweet onion flavor that complements corn beautifully. You can substitute other fresh herbs like tarragon, basil, or even parsley.
Overview
How to Make Corn and Tomato Salad
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, rinse the corn, dry it, and microwave it until tender. While that’s cooking, season the tomatoes and mix up the lemon-chive dressing.
Once the corn’s cool enough, pop it out of the husk and cut off the kernels. Add the tomatoes, toss with the dressing, season to taste, and serve!
More Ways to Cook Fresh Corn
If this corn and tomato salad has you craving more fresh, sweet corn, give one of these recipes a try:
- Creamy Corn Chowder with Bacon and Tomatoes – Creamy, comforting, and loaded with smoky-sweet flavor.
- Light and Creamy Corn Bisque – A lightened-up option on a classic sweet corn soup.
- Mexican Street Corn Flatbread – A quick, satisfying twist on a street food favorite.
- How To Cook Corn on the Cob – Boil, grill, steam, or microwave – easy instructions for all.
- Mexican Street Corn (Elote) – Grilled corn with bold, south-of-the-border flavors.
Corn and Tomato Salad
Ingredients
- 4 ears fresh sweet corn (about 2 cups kernels), frozen can be substituted, see notes
- 1 pint cherry (or grape) tomatoes, halved
- Salt and freshly ground black pepper
For the dressing:
- 6 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon minced shallot
- 1/2 teaspoon salt
- 2 tablespoons minced chives
Instructions
- Lightly rinse each ear of corn under cool running water to remove any dirt. Pat dry with paper towels and arrange the ears directly on the microwave turntable, leaving a little space between them. Microwave on high for 10 minutes. (If you prefer, prepare the corn by steaming, boiling or grilling.)
- While the corn cooks, place the tomatoes in a bowl, season lightly with salt and pepper, and set aside.
- Prepare the dressing by whisking the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, shallot, salt, and chives together until well blended.
- Remove the corn from the microwave and set aside until cool enough to handle. Cut off the stem end about 1/2 inch past the actual stem, grab the husk at the top, and squeeze until the corn cob slides out. Cut the kernels from the cob and transfer them to a serving bowl.
- Using a slotted spoon, add the tomatoes to the corn and discard the remaining liquid. Toss the corn mixture with the lemon-chive dressing, taste, and adjust the seasoning if needed, then transfer to a serving bowl.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh the mexican street corn salad was a hit at my son’s birthday party. It’s a great reciepe that recommend it to everyone.
So glad you enjoyed it! Thanks for letting us know.