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This fresh corn and tomato salad recipe combines sweet corn kernels and juicy cherry tomatoes with a light lemon and chive vinaigrette. It’s a fresh, versatile side dish that’s perfect for easy summer meals.
Fresh corn and cherry tomato salad in a serving bowl with a serving spoon, surrounded by a linen napkin, corn with the husk on and cherry tomatoes.
Photos by Tom Pitera | Styling by Erika Pitera

Nothing says summer like sweet, fresh corn, especially when you pair it with garden ripe tomatoes. This salad makes the most of that flavor combo by adding a tangy chive vinaigrette that ties everything together with a mellow note of sweet onion.

One of the best things about this recipe for corn and tomato salad is how easy it is to pull together. Cooking the corn in the microwave is the key. It’s a reliable method that not only saves time, it also takes care of the husking and silk removal in one simple step.

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.

Labeled photo of corn and tomato salad ingredients including cherry tomatoes, fresh corn on the cob, lemon juice, shallots, and chives.

CORN: We recommend using fresh, sweet corn for this salad when you can, but frozen corn can work too. Check the notes in the printable recipe card for instructions.

TOMATOES: You can use either cherry or grape tomatoes in this recipe.

SHALLOT: Our dressing has a subtle flavor that lets the corn shine, which is why we call for shallot instead of garlic or regular onion. A small amount of finely minced sweet onion can work in a pinch though.

CHIVES: Fresh chives have a mild, sweet onion flavor that complements corn beautifully. Tarragon is another favorite and you could also use basil or 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.

To make this corn and tomato salad, start by cooking the corn. Give the ears a quick rinse, pat them dry, and pop them in the microwave. While they cook, season your halved cherry tomatoes and let them sit to release their juices.

Fresh corn on the cob in the husks, cherry tomatoes, and a jar of lemon, shallot, and chive vinaigrette on a gray cement background.

Next, whisk the chive vinaigrette ingredients together. Once the corn has cooled a bit, trim off the base, squeeze the cob out, leaving the silk behind, then slice the kernels off and add them to a bowl.

An overhead view of corn and tomato salad in a serving dish, surrounded by extra salad ingredients on a gray cement background.

Finish by combining the corn with the tomatoes. Drizzle on the dressing, toss everything together and serve with easy summer entrées like grilled chicken, cedar-planked salmon, grilled burgers, lobster rolls, and hot dogs.

More Ways to Cook Fresh Corn

If this corn and tomato salad has you craving more fresh corn recipes, we’ve got options for you. Our Creamy Corn Chowder with Bacon is a hearty dinner soup full of smoky-sweet flavor, while our Light and Creamy Corn Bisque, offers a lighter spin and makes a nice starter. If you’re a fan of Classic Mexican Elote, give our Street Corn Flatbread a try – it turns that grilling favorite into a quick, satisfying meal. Or go back to basics with our comprehensive guide on How To Cook Corn on the Cob.

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Fresh corn and cherry tomato salad in a serving bowl with a serving spoon, surrounded by a linen napkin, corn with the husk on and cherry tomatoes.
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Corn and Tomato Salad with Chive Vinaigrette

This fresh corn and tomato salad recipe combines sweet corn kernels and juicy cherry tomatoes with a light lemon and chive vinaigrette. It’s a fresh, versatile side dish that’s perfect for easy summer meals.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings

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
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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.
    Note: If you prefer, you can also 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 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

ABOUT THE CORN: If you can’t get fresh corn, frozen will work in a pinch. Cook it just until tender, then let it cool completely and gently blot it dry with paper towels before adding the dressing. 
STORING LEFTOVERS: If you have any leftover salad, cover it tightly and store it in the refrigerator for up to two days. Note that corn will lose its sweet flavor the longer it’s stored, so try to use up your leftovers quickly.

Nutrition

Calories: 142, Total Fat: 14g, Sodium: 298mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 3g, Protein: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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2 Comments

  1. 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.