Recipe Snapshot
- Dish: Fresh corn and cherry tomato salad with lemon chive vinaigrette
- Flavor Profile: Sweet corn balanced by bright citrus, mild shallot, and fresh chives
- Method: Fresh corn kernels and tomatoes are tossed with a light lemon-shallot vinaigrette.
- Key Technique: Salting the tomatoes briefly and draining helps prevent the salad from becoming watery.
- Servings: 4
- Total Time: 25 minutes
- Effort Level: Very easy
A Fresh Summer Corn Salad with Tomatoes
Sweet summer corn and ripe tomatoes are a natural combination, and this salad keeps the focus on those ingredients with a light chive vinaigrette that adds brightness without overpowering them. The dressing combines lemon juice, white wine vinegar, shallot, and fresh chives for a balance of acidity and mild onion flavor that works especially well with fresh corn.
One of the techniques that makes this recipe especially practical is microwaving the corn in the husk. It cooks the kernels quickly while making the silk easy to remove, which keeps prep simple without sacrificing flavor or texture. We also salt the tomatoes briefly before assembling the salad to draw off excess liquid and keep the finished dish from becoming watery.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Fresh corn: Fresh sweet corn gives the salad the best texture and natural sweetness. If using frozen corn, thaw it completely and pat dry before adding it to the salad.
- Cherry or grape tomatoes: Either variety works well here because they hold their shape and add concentrated sweetness without making the salad overly watery.
- Shallot: Shallot adds mild onion flavor without competing with the corn. If needed, substitute a small amount of finely minced sweet onion.
- Chives: Fresh chives add a delicate onion note that blends naturally into the vinaigrette. Tarragon, basil, or flat-leaf parsley are all good variations depending on what you’re serving alongside the salad.
- White wine vinegar and lemon juice: Using both gives the dressing a brighter, more balanced acidity than either ingredient alone.
A Quick Look at Preparation
How to Make Corn and Tomato Salad
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This salad comes together in a few simple stages, with each one helping preserve the fresh flavor and texture of the ingredients.
Start by cooking the corn directly in the husk. Microwaving is fast and reliable, and once the corn is cool enough to handle, the cob slips out easily with most of the silk attached. While the corn cooks, season the tomatoes lightly with salt and pepper and let them rest for a few minutes to release excess liquid.
Next, whisk together the vinaigrette. The combination of olive oil, lemon juice, vinegar, Dijon, and shallot creates a light dressing that coats the vegetables without weighing them down. Once the corn kernels are cut from the cob, combine them with the drained tomatoes, toss with the dressing, and adjust the seasoning before serving.
Tested Tips
- Let the corn cool before combining the salad so the tomatoes stay fresh and firm.
- If making the salad ahead, keep the dressing separate and combine shortly before serving for the freshest texture.
Serving Suggestions
The sweet-savory flavors of this corn and tomato salad are a nice complement to grilled summer fare like pork chops with bbq rub, cedar planked salmon, and boneless chicken breasts.
More Fresh Corn Recipes to Explore
Here are a few other fresh corn recipes are worth exploring. Mexican Street Corn Flatbread layers charred corn, creamy sauce, and bold seasoning on crisp flatbread; Avocado Tomato Salad with Creamy Lime Dressing combines fresh corn with avocado, tomatoes, and a tangy lime dressing; and Creamy Corn Chowder with Bacon turns fresh corn into a hearty soup with smoky bacon and tender potatoes.
Corn and Tomato Salad with Chive Vinaigrette
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, turning once halfway through for even cooking.
- 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 bottom (stem end) about 1/2 inch up from the base. Hold the ear at the silk end, then firmly squeeze and shake until the cob slides out, silk-free. Cut the kernels from the cob and transfer them to a serving bowl.
- Use a slotted spoon to transfer the tomatoes from the bowl, leaving any accumulated liquid behind, and add them to the corn. Drizzle the dressing over the corn and tomato mixture. Toss gently to coat, taste, and adjust seasoning as needed.
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.