I’m excited to share my Fresh Corn Salad Recipe, a bright mix of cherry tomatoes, cucumber and sweet corn finished with lime juice and one surprising ingredient you’ll want to know about.

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I cant stop thinking about this Tomato Corn Salad. Halved cherry tomatoes and sweet fresh corn kernels make a tiny fireworks show in your mouth, juice and crunch that keep pulling you back.

I kept trying to describe it and every time the words fell short. It’s bright but not precious, a little tangy, a little salty and somehow refreshing enough to make you eat more than you planned.

If you like Tomato And Corn Recipes this one will make you curious to tweak it, to see what small change flips the whole thing. You’ll probably find a favorite twist fast.

Why I Like this Recipe

– I love how bright it tastes, a little burst of summer that just wakes me up
– I like the mix of crunchy and juicy, it keeps every bite interesting
– I always feel kinda proud serving it, people compliment the colors and flavor
– Leftovers are still good the next day so I dont worry about wasting food

Ingredients

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Cherry tomatoes: Bright, juicy, vitamin C rich, low calorie, add sweetness and acidity.
Fresh corn: Sweet, starchy, adds crunch, good fiber and B vitamins, little protein.
English cucumber: Cool, watery, low calorie, adds crisp texture, some potassium and fiber.
Red onion: Sharp bite, contains antioxidants, gives savory crunch and mild sweetness.
Jalapeño: Optional heat, capsaicin boost, adds spice and a fresh pepper flavor.
Cilantro: Herby, bright, vitamin rich, lifts flavors, some people love or hate.
Feta cheese: Salty, tangy, adds creamy protein and calcium, balances sweetness.
Olive oil: Healthy fat, rich in monounsaturated fat, silky mouthfeel, ties ingredients.
Lime juice: Citrusy acid, brightens everything, vitamin C, balances sweet and salty.

Ingredient Quantities

3 cups cherry tomatoes, halved

2 ears fresh corn, kernels cut off (about 1 1/2 cups)

1 medium English cucumber, diced

1/3 cup red onion, finely chopped

1 jalapeño, seeded and minced, optional

1/2 cup fresh cilantro leaves, roughly chopped

1/4 cup crumbled feta cheese, optional

3 tbsp extra virgin olive oil

Juice of 2 limes (about 3 tbsp)

1 tsp honey or granulated sugar, optional

1/2 to 1 tsp salt, or to taste

Freshly ground black pepper, to taste

1 tbsp chopped fresh basil or mint, optional

How to Make this

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1. Halve 3 cups cherry tomatoes, cut kernels off 2 ears fresh corn (about 1 1/2 cups), dice 1 medium English cucumber, finely chop 1/3 cup red onion, seed and mince 1 jalapeño if using, roughly chop 1/2 cup cilantro, crumble 1/4 cup feta and chop 1 tbsp basil or mint if using.

2. For extra flavor you can char the corn first: either grill the whole ears until lightly blackened then cut the kernels, or sauté the kernels in a hot skillet with a tsp oil until browned. Let cool before mixing.

3. Whisk the dressing: 3 tbsp extra virgin olive oil, juice of 2 limes (about 3 tbsp), 1 tsp honey or sugar if you want a touch of sweetness, start with 1/2 tsp salt and freshly ground black pepper to taste.

4. In a large bowl combine tomatoes, corn, cucumber, red onion, jalapeño and cilantro. Pour the dressing over and toss gently so the tomatoes dont get mashed.

5. Fold in the crumbled feta and the chopped basil or mint, or sprinkle them on top if you want a cleaner look.

6. Let the salad rest 10 to 20 minutes at room temp or chill for 30 minutes so the flavors marry; if the veggies release liquid just drain a bit or give it a quick gentle toss before serving.

7. Taste and adjust seasoning: add up to another 1/2 tsp salt if needed, more lime for brightness, or more pepper. If it tastes flat add a tiny pinch of sugar or another drizzle of olive oil.

8. Serve with crusty bread, grilled chicken or fish, or as a bright side. Best the same day but still good the next day if you like it a bit more mellow.

Equipment Needed

1. Large cutting board, sturdy and roomy
2. Sharp chef knife for chopping (and confidence)
3. Paring or serrated knife for halving tomatoes and trimming jalapeño
4. Large mixing bowl to toss the salad
5. Skillet or grill pan or outdoor grill to char the corn
6. Measuring spoons plus a 1/4 cup or 1/3 cup measure for olive oil and lime juice
7. Small bowl or jar and a whisk or fork for the dressing
8. Silicone spatula or wooden spoon to gently fold in the feta, dont mash the tomatoes
9. Tongs and a serving spoon, plus a kitchen towel for hot stuff and cleanup

FAQ

How long will this salad keep in the fridge? A: It's best eaten the same day for peak texture and flavor, but you can store it refrigerated up to 24 to 48 hours if you keep the dressing separate or give it a quick drain before serving.

Can I use canned or frozen corn instead of fresh? A: Yes, frozen works fine if thawed and well drained, canned should be rinsed. For extra flavor quickly char the kernels in a hot skillet or on a grill first, I like doing that most times.

My tomatoes get watery, how do I stop that? A: Use cherry tomatoes or scoop seeds out of big tomatoes, salt them and let drain in a colander 10 to 15 minutes, and toss with dressing right before serving so it doesn't get soggy.

Is there a dairy free or vegan option? A: Sure, just skip the feta or swap in a plant based crumb or toasted nuts for richness, and replace honey with maple syrup or sugar if needed.

How do I change the heat level? A: Remove seeds and ribs from the jalapeño for mild heat, keep them for medium, or use serrano for more kick. You can also use pickled jalapeños to get flavor with less fresh heat.

What should I serve this with? A: It's great with grilled chicken or fish, spooned over greens, stuffed into tacos, or even served on avocado toast. Serve chilled or at room temp depending on what you're pairing it with.

Tomato Corn Salad {Fresh & Juicy} Recipe Substitutions and Variations

Cherry tomatoes: swap with grape tomatoes (1:1) or 2 to 3 medium plum tomatoes, chopped to similar bite — same sweetness and size.
Fresh corn kernels: frozen corn, thawed (about 1 1/2 cups) works great, or canned corn, drained and rinsed; if using canned, check salt since it can be saltier.
Crumbled feta: use cotija or ricotta salata for a similar salty crumble, or soft goat cheese for a creamier tang, just use a little less if it’s soft.
Fresh cilantro: substitute flat leaf parsley for a milder fresh taste, or basil or mint if you want a sweeter or brighter herb profile, chop fine and use same volume.

Pro Tips

1) Char the corn for a smoky kick but cool it fast. Grill or sear the kernels, then toss them in ice water so they stop cooking, otherwise they keep softening and make the salad watery. Let them drain well before you mix.

2) Salt smartly. Salting cucumber or tomatoes too early will pull out a ton of juice, so season lightly at first, wait 10 to 20 minutes, taste, then add more if needed. This keeps the salad from getting soggy.

3) Fold in the feta and herbs at the last minute. Add the cheese right before serving or sprinkle on top so it stays crumbly and doesnt sink into the juice. Same for basil or mint, they wilt fast so add them late.

4) Balance heat and brightness like a pro. If it tastes flat try a tiny pinch of sugar or a little more lime, and if you want more kick keep some jalapeño seeds or save a few thin slices to add on top. Taste as you go, its easy to fix but hard to rescue if you overdo something.

Tomato Corn Salad {Fresh & Juicy} Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Fresh Corn Salad Recipe, a bright mix of cherry tomatoes, cucumber and sweet corn finished with lime juice and one surprising ingredient you’ll want to know about.

Servings

servings

Calories

225

kcal

Equipment: 1. Large cutting board, sturdy and roomy
2. Sharp chef knife for chopping (and confidence)
3. Paring or serrated knife for halving tomatoes and trimming jalapeño
4. Large mixing bowl to toss the salad
5. Skillet or grill pan or outdoor grill to char the corn
6. Measuring spoons plus a 1/4 cup or 1/3 cup measure for olive oil and lime juice
7. Small bowl or jar and a whisk or fork for the dressing
8. Silicone spatula or wooden spoon to gently fold in the feta, dont mash the tomatoes
9. Tongs and a serving spoon, plus a kitchen towel for hot stuff and cleanup

Ingredients

3 cups cherry tomatoes, halved
2 ears fresh corn, kernels cut off (about 1 1/2 cups)
1 medium English cucumber, diced
1/3 cup red onion, finely chopped
1 jalapeño, seeded and minced, optional
1/2 cup fresh cilantro leaves, roughly chopped
1/4 cup crumbled feta cheese, optional
3 tbsp extra virgin olive oil
Juice of 2 limes (about 3 tbsp)
1 tsp honey or granulated sugar, optional
1/2 to 1 tsp salt, or to taste
Freshly ground black pepper, to taste
1 tbsp chopped fresh basil or mint, optional

Directions

Halve 3 cups cherry tomatoes, cut kernels off 2 ears fresh corn (about 1 1/2 cups), dice 1 medium English cucumber, finely chop 1/3 cup red onion, seed and mince 1 jalapeño if using, roughly chop 1/2 cup cilantro, crumble 1/4 cup feta and chop 1 tbsp basil or mint if using.
For extra flavor you can char the corn first: either grill the whole ears until lightly blackened then cut the kernels, or sauté the kernels in a hot skillet with a tsp oil until browned. Let cool before mixing.
Whisk the dressing: 3 tbsp extra virgin olive oil, juice of 2 limes (about 3 tbsp), 1 tsp honey or sugar if you want a touch of sweetness, start with 1/2 tsp salt and freshly ground black pepper to taste.
In a large bowl combine tomatoes, corn, cucumber, red onion, jalapeño and cilantro. Pour the dressing over and toss gently so the tomatoes dont get mashed.
Fold in the crumbled feta and the chopped basil or mint, or sprinkle them on top if you want a cleaner look.
Let the salad rest 10 to 20 minutes at room temp or chill for 30 minutes so the flavors marry; if the veggies release liquid just drain a bit or give it a quick gentle toss before serving.
Taste and adjust seasoning: add up to another 1/2 tsp salt if needed, more lime for brightness, or more pepper. If it tastes flat add a tiny pinch of sugar or another drizzle of olive oil.
Serve with crusty bread, grilled chicken or fish, or as a bright side. Best the same day but still good the next day if you like it a bit more mellow.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.