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Summer is the season when corn and tomatoes are at their most flavorful, so it’s the perfect time to whip up this fresh and vibrant salad. It features the natural sweetness of fresh corn and tomatoes, enhanced by a tangy lemon and chive dressing. Whether you’re serving it at a family gathering or enjoying it as a light lunch, this salad is a delicious way to celebrate summer’s best produce.
Notes From the MGC Kitchen
We often make this corn and tomato salad in the summer when its main ingredients are plentiful. It pairs well with a variety of simple seasonal entrées, such as grilled chicken and cedar-planked salmon, and casual fare, such as burgers, lobster rolls, and hot dogs. We sometimes change up the flavor profile, too, by replacing the chives with tarragon or basil.
Featured Ingredients & Substitutions
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- FRESH CORN: We recommend using fresh, sweet corn for this salad. When shopping, peel back the husk slightly to check that the kernels are brightly colored and free from wrinkles or blemishes. Once you bring the corn home, it can be stored in the husks for up to two days. Place the ears in plastic bags and store the bags in the refrigerator (preferably in the vegetable crisper).
- CHERRY TOMATOES: You can use either cherry or grape tomatoes in this recipe.
- OLIVE OIL: The recipe calls for extra virgin olive oil, but you can use a lighter variety or even a neutral oil like avocado or canola.
- VINEGAR: White wine vinegar is our choice for this dressing for its milder acidity. Unseasoned rice vinegar is a good alternative.
- 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. If you don’t have them, substitute fresh parsley, or, for a different flavor profile, try fresh tarragon.
How to Make Corn and Tomato Salad
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
First, rinse the corn, dry it, and microwave it for 10 minutes.
While that’s cooking, season the tomatoes and mix up a dressing with oil, lemon, vinegar, mustard, honey, shallot, and chives.
Once the corn’s cool enough, pop it out of the husk and cut off the kernels. Add the tomatoes (draining off the liquid), toss with the dressing, season to taste, and serve!
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.
Discover More Ways to Cook With Fresh Corn
If you’re looking for a few more ways to showcase the great flavor of summer corn, we have some ideas. One of our favorites is corn bisque. Our version has a short ingredient list and uses a combination of half-and-half and chicken broth instead of heavy cream to cut the richness. For a light, easy entrée, our recipe for broiled fish topped with corn salsa is a good choice. If the idea of grilled corn appeals, then our easy version of eloté is a must-try.
Corn and Tomato Salad
Ingredients
- 4 ears fresh sweet corn, (about 2 cups kernels)
- 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.