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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.
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.
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.
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.
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.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
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.