Corn and Tomato Salad

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This Corn and Tomato Salad is fresh, vibrant, and full of crunch! Sweet corn, juicy tomatoes, and crisp peppers get a zesty kick from a tangy lime vinaigrette with a hint of maple and Dijon.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: Corn and Tomato Salad

Servings: servings

Author: Chelsea Lords

Cost: $7.41

Equipment

Medium bowl

Ingredients

Salad

2 cups corn thawed if frozen, drained if canned, see note 1
3/4 cup cherry tomatoes quartered or diced
1 red bell pepper finely diced
1/4 cup diced onion yellow, sweet, or red onion
1/3 cup ribboned basil optional

Lime Vinaigrette

1 large lime juiced and zested
2 teaspoons Dijon-style mustard
1 teaspoon maple syrup
1/4 teaspoon salt
2 tablespoons olive oil

US - Metric

Instructions

Combine corn, tomatoes, bell pepper, onion, and basil in a medium bowl. If you’re fixing this salad in advance, don’t add the basil until serving time.
Zest and juice the lime (2 tablespoons juice). Whisk together the dressing ingredients in a small bowl or add all the dressing ingredients to a jar and shake until emulsified.
Pour the dressing over the corn mixture and stir gently to combine. Enjoy immediately or cover the bowl with plastic wrap and refrigerate until ready to serve. Best enjoyed the same day it is made!

Video

Notes

Note 1: Use fresh corn when in season for the best flavor, but canned or frozen work too. Thaw frozen corn or drain canned corn well before use. For an extra boost of flavor, grill or roast the corn before adding it to the salad:

Grill corn: Heat grill to medium-high (400–450°F). Peel back and remove the husks and silks. Drizzle on oil and rub it in. Sprinkle salt and pepper on top. Grill the corn for 12–15 minutes, turning every 3 minutes, until kernels are tender and charred. Let cool before cutting the kernels off and adding to the salad.
Roast corn: Preheat oven to 400°F (200°C). Trim any silk from the top of the corn if you’re roasting with the husk on. Remove husk and silk and wrap in aluminum foil if you’re roasting husked corn. Roast the corn in the oven, 20–30 minutes, or until kernels are tender. Let cool before cutting kernels off and adding to the salad.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and mix just before serving.

Nutrition