Sweet Corn and Tomato Salad Recipe

Sunshine in a bowl—this Sweet Corn and Tomato Salad is the ultimate celebration of summer’s sweetest flavors. Crisp, juicy corn meets sun-ripened tomatoes, a hit of citrus, and a sprinkle of queso fresco for a salad that’s as beautiful as it is delicious. Trust me: you’ll want to make this all season long!

this …

Ingredients You’ll Need

Every component in this Sweet Corn and Tomato Salad plays a starring role—there’s no room for fillers here! It’s all about picking the freshest produce and letting those colors and flavors do the work for you.

• Sweet corn (4 ears): Choose fresh ears, preferably picked that day if possible; the natural sugars and juiciness are unbeatable here.
• Cherry tomatoes (2 cups, halved): Their bright color and burst of sweet-tart flavor add so much life to the salad.
• Green bell pepper (1, seeded and chopped): For a gentle crunch and grassy freshness that balances the sweetness of the corn and tomatoes.
• Lime juice (1/2 a lime): Adds a zesty, vibrant acidity that really wakes things up.
• Cumin (1/2 teaspoon): Earthy and fragrant, cumin gives the salad a touch of warmth and depth.
• Pepper (1/2 teaspoon): A simple pinch wakes up all those flavors without overpowering them.
• Garlic salt (1/2 teaspoon): Savory and punchy, this ties everything together and seasons the veggies perfectly.
• Green onions (1/4 cup, chopped): These bring that gentle onion kick and a pop of color.
• Queso fresco (1/4 cup, crumbled): Creamy, salty, and delightfully mild—this Mexican cheese is the finishing touch.

Variations

One of my favorite things about this salad is how effortlessly adaptable it is. You can put your own signature twist on Sweet Corn and Tomato Salad—just let your cravings and what’s in the fridge inspire you!

• Swap in different cheeses: If queso fresco isn’t around, try feta, cotija, or even a sprinkle of parmesan for a different flavor profile.
• Add creamy avocado: Toss in some ripe avocado cubes for buttery richness and extra color.
• Spice things up: Add minced jalapeño, a pinch of chili powder, or hot sauce if you want a little heat.
• Try different herbs: Fresh cilantro, basil, or even mint can completely change the vibe of your salad.
• Make it a meal: Stir in black beans, grilled shrimp, or leftover rotisserie chicken for a heartier main.

How to Make Sweet Corn and Tomato Salad

Step 1: Soak and Grill the Corn

First up: soak your unshucked ears of sweet corn in water for about 20 minutes. This trick helps the husks trap steam, cooking the corn to tender perfection without scorching the kernels. While they soak, fire up your grill to medium heat—this little bit of planning pays off big!

Step 2: Grill and Cool the Corn

Once the corn has soaked, pat it dry and place the whole ears right on the grill. Rotate every 10 minutes so all sides get kissed by the heat, then let them cook for about 25–30 minutes total. When they’re done, set them aside to cool—you want them just warm enough to handle, but not so hot you rush the next step.

Step 3: Prep the Veggies

While your corn is cooling, halve the cherry tomatoes and chop the bell pepper. Toss them in a spacious mixing bowl (you’ll want room for tossing later). This is also the perfect time to chop your green onions and set aside that crumbling cheese.

Step 4: Shuck and Cut the Corn

Peel off those husks and silk—they should come off easily now. Hold each cob upright and carefully slice off the kernels (a large bowl helps catch all the goodness). Add the kernels to your veggies and take in those colors—it’s already looking like summer!

Step 5: Toss and Season

Sprinkle in the cumin, pepper, and garlic salt, then squeeze fresh lime juice over everything. Gently toss until the veggies are evenly coated—don’t forget to taste and adjust seasoning if you need. This is where the magic happens and all the flavors come together.

Step 6: Finish and Serve

Top your salad with the chopped green onions and plenty of crumbled queso fresco. I love adding an extra flourish of cilantro or lime wedges right before serving. Now all that’s left is to dig in and watch the bowl disappear in record time!

How to Serve Sweet Corn and Tomato Salad

Garnishes

A little flourish goes a long way! Try a sprinkle of extra queso fresco, fresh cilantro, or even thinly sliced jalapeños for color and a hint of heat. Lime wedges on the side invite everyone to add just the right pop of citrus.

Side Dishes

Sweet Corn and Tomato Salad pairs beautifully with almost anything off the grill—think smoky chicken, steaks, or burgers. It’s just as at home next to grilled fish, BBQ ribs, or even served alongside tacos for a fresh, light contrast.

Creative Ways to Present

Spoon your salad into lettuce cups for pretty individual servings at a party, pile it high over a bed of greens for a garden-fresh lunch, or stuff it into pita pockets for a colorful picnic. If you’re feeling bold, try layering it in mason jars for a portable, Instagram-ready treat!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Pop your Sweet Corn and Tomato Salad into an airtight container and store it in the fridge for up to 2 days. The veggies might soften a little, but those flavors just keep getting bolder.

Freezing

This salad is all about fresh, crisp textures, so it’s not well suited for freezing. Freezing will make the tomatoes watery and the corn mushy—just trust me, fresh is best here!

Reheating

You don’t need to reheat Sweet Corn and Tomato Salad—it’s meant to be served cold or at room temperature. If you prefer it lightly warmed, give it a gentle toss just before serving, but keep that cheese topping chilled for the best contrast.

FAQs

Final Thoughts

If you’re craving summer in a bowl, this Sweet Corn and Tomato Salad is just the ticket. Whether you serve it at the next barbecue, potluck, or just for yourself, it’s the kind of dish that brings big smiles and second helpings. Give it a try soon—you’ll see why it’s a beloved classic around here!

Print