Two of the veggies I can’t get enough of in the summer are tomatoes and corn. At their peak, they’re so juicy and delicious and have a natural sweetness that is just so good. This summery corn and tomato salad lets the veggies shine on their own, but adds some extra freshness and flavor from the basil vinaigrette. The result is a delicious salad that makes the perfect side dish to your barbecues!
How to Make the Tomato and Corn Salad:
- Grilled corn is always delicious, but you can get a juicy and delicious result roasting it in the oven as well. I included instructions for both below.
- You can use whatever tomatoes you like in this, but I like the pops of sweetness of cherry tomatoes. A good tomato on the vine or heirloom would also work well, just be sure to cut them into bite sized pieces.
- When I made this recipe a second time, I added some goat cheese (pictured above), but I felt it took away from the flavors of the salad so I would recommend skipping.
- You can absolutely make this salad ahead of time. My recommendation would be to make the basil vinaigrette and grill the corn/cut the corn ahead of time, but wait to cut the tomatoes until just before serving, tossing everything together at the last minute.
- This salad should last in the fridge about 2-4 days, depending on if you have already added the vinaigrette.
What to Pair this Corn Salad with:
- My first go to with a corn salad is always ribs, like these easy Slow Cooker Baby Back Ribs. Pretty much anything with a smoky BBQ sauce is going to taste great with this, like my Peach BBQ Chicken Thighs.
- Because of the sweetness in the corn and tomatoes, this also pairs really well with a spicy main dish, like a Blackened Salmon or a Spice Rubbed Chicken.
- If you want to make this dish more substantial as a side, you can double the basil vinaigrette and add some pasta, similar to this Bacon Corn Pasta Salad.
Summery Tomato and Corn Salad
- Total Time: 20
- Yield: 6 1x
Description
This Summery Tomato and Corn Salad is packed with sweet corn, juicy tomatoes, and a zesty basil vinaigrette that makes every bite fresh and flavorful. It’s the perfect easy side dish for barbecues, picnics, or weeknight dinners.
Ingredients
Scale
For the Summery Tomato and Corn Salad:
- 4 corns on the cob
- 12oz cherry tomatoes, sliced in half
- 1 cup packed fresh basil
- 1 clove garlic
- ¼ cup olive oil
- Juice from ½ lemon
- 1 tbsp white balsamic or champagne vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
For the Summery Tomato and Corn Salad:
- To grill the corn: Preheat the grill and remove the husks and silks off of the corn. Oil the grates and add the corn. Cook for about 8-10 minutes total, turning every few minutes until all sides of the corn are cooked with light char marks. Remove from the grill and set aside to cool.
- For oven roasted corn: preheat the oven to 425°F. Place shucked corn individually in tin foil with a pinch of salt and some butter if you like (unnecessary for this recipe because of the flavor in the salad, but important if you’re having it on your own). Wrap and place on a baking sheet. Bake for 20-25 minutes, turning halfway through.
- Once the corn is cool enough to handle, cut the corn off the cobs.
- For the basil vinaigrette, add basil, garlic, olive oil, lemon juice, vinegar, dijon mustard, honey, salt and pepper to a blender and blend until smooth. Add 1 tbps of water if needed to blend.
- To a bowl, add sliced cherry tomatoes, corn, and basil vinaigrette. Toss until well coated and add salt to taste as needed. Serve and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Cuisine: American