Sweet Corn and Tomato Salad Recipe

This Sweet Corn and Tomato Salad is the ultimate celebration of summer produce—crisp, juicy corn straight off the cob, vibrant cherry tomatoes, and a zesty lime-cumin dressing that tie everything together beautifully. It’s fresh, colorful, and utterly irresistible whether you serve it at a backyard barbecue or as a quick lunch on a hot afternoon.

Ingredients You’ll Need

This Sweet Corn and Tomato Salad proves that you only need a handful of top-notch ingredients to create something truly gorgeous. Each one brings its own pop of color, flavor, or satisfying crunch—so don’t skip a single bite!

• Sweet Corn (4 ears): For the best flavor, use fresh, in-season corn—it’s the star of the show.
• Cherry Tomatoes (2 cups, halved): Their sweetness and vibrant color add instant visual appeal and juicy freshness.
• Green Bell Pepper (1, chopped): Delivers a gentle crunch and a mild, peppery zing to balance the salad.
• Lime Juice (1/2 lime): Brightens and sharpens every bite—fresh juice is key!
• Cumin (1/2 teaspoon): Warm and earthy, it’s what makes this salad unmistakably summery and a little smoky.
• Black Pepper (1/2 teaspoon): Adds just the right amount of peppery kick.
• Garlic Salt (1/2 teaspoon): An easy way to sneak in extra savory depth without raw garlic.
• Green Onions (1/4 cup, chopped): Their mild bite rounds out the salad and gives a burst of color.
• Queso Fresco (1/4 cup, crumbled): The creamy, salty finish that makes every forkful extra special—you can sub feta if you prefer.

Variations

One reason I adore Sweet Corn and Tomato Salad is that it’s a total blank canvas! There’s endless room to mix-and-match based on what’s hiding in your crisper—or to make it your own with favorite add-ins or twists for special diets.

• Add Avocado: For a creamy bite, gently fold in chunks of ripe avocado just before serving.
• Spicy Kick: Sprinkle in diced jalapeño or a pinch of chili flakes for a burst of heat.
• Go Vegan: Swap the queso fresco for a handful of toasted pumpkin seeds or vegan feta cheese crumbles.
• Herb Overload: Amp up the freshness by stirring in handfuls of chopped cilantro or basil leaves.

How to Make Sweet Corn and Tomato Salad

Step 1: Soak and Grill the Corn

Begin by soaking your unshucked corn cobs in water for about 20 minutes. This quirky step helps steam the kernels inside and keeps the husks from burning on the grill, so you end up with perfectly tender, lightly charred corn each time.

Step 2: Prep the Veggies

While the corn works its magic on the grill, slice the cherry tomatoes in half and chop the green bell pepper. Toss them together in a large mixing bowl—they’ll be ready and waiting for the sweet, smoky corn.

Step 3: Husk, Cut, and Combine

Once the corn is cooked and cool enough to handle, peel off the husks and the silky threads (they’ll come off much easier after grilling). Carefully slice the kernels off the cob and add them to the bowl with your tomatoes and peppers.

Step 4: Season and Toss

Sprinkle in the cumin, black pepper, and garlic salt, then squeeze your fresh lime juice over the top. Stir everything gently until those fresh veg are evenly coated with the shimmering dressing.

Step 5: Top and Serve

Just before serving, add a shower of chopped green onions and crumbled queso fresco. Give one final, gentle toss so the flavors meld, and serve cold or at room temperature. Extra credit if you garnish with fresh cilantro!

How to Serve Sweet Corn and Tomato Salad

Garnishes

Fresh cilantro leaves, a sprinkle of extra green onions, or even a dusting of smoked paprika can add an eye-catching flourish and bring out even more layers of flavor in your Sweet Corn and Tomato Salad.

Side Dishes

This salad pairs wonderfully with grilled chicken, steak, or seafood, and it’s just as at home next to tacos or hearty black bean burgers for a light, feel-good meal.

Creative Ways to Present

Spoon your Sweet Corn and Tomato Salad into colorful mason jars for easy picnics, pile high on crostini for an appetizer, or serve in lettuce cups as a fun party starter—you’ll love how versatile (and photogenic) it is.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Sweet Corn and Tomato Salad into an airtight container in the fridge—it keeps beautifully for up to 2 days, though the veggies are at their peak the day it’s made.

Freezing

Unfortunately, this isn’t the best recipe for freezing—the tomatoes lose their texture and the cheese weeps, so savor your salad fresh if you can.

Reheating

No reheating needed! This salad is all about cool, crisp refreshment—just allow to come to room temperature for 10 minutes if it’s been chilling in the fridge before serving.

FAQs

Final Thoughts

There’s something magical about how Sweet Corn and Tomato Salad captures summer in a bowl—bright, fresh, and so easy to love. I hope you’ll give this recipe a try and make it your own; it’s the kind of dish you’ll look forward to sharing, time and time again!

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