Tomato Corn Salad {Fresh & Juicy} Recipe

I layered cherry tomatoes, cucumber, fresh corn, and a bright lime dressing into a fresh corn salad recipe that hides a clever ingredient swap sure to pique your curiosity.

I love the snap of fresh corn kernels and the juicy pop of cherry tomatoes, and this Tomato Corn Salad {Fresh & Juicy} is the kind of simple thing that keeps surprising you. I threw it together on a whim, ate half the bowl before it hit the table and felt guilty but also proud.

It’s part Fresh Corn Salad Recipe and part Salad With Tomatoes energy, bright, impatient, a little messy, and not trying to be fancy. If you want a summer side that everyone argues about going back for, this one makes a loud claim.

Ingredients

• Corn: sweet, starchy, adds carbs and fiber, juicy pop, summer flavor, not too heavy.
• Tomatoes: tangy, full of vitamin C and antioxidants, make salad bright and juicy.
• Cucumber: crisp, mostly water, low calorie, adds cool crunch and mild freshness.
• Lime: zesty acidic bite, brings sour brightness and helps balance sweetness.
• Avocado: creamy, rich in healthy fats and fiber, makes salad silky and filling.
• Cilantro: fresh herby punch, adds brightness, vitamin-rich, some folks hate it though.
• Red onion: sharp, slightly sweet when raw, adds crunch and pungent bite.
• Feta: salty tang, adds savory depth and creamy crumbly texture, watch the sodium.

Ingredient Quantities

• 2 cups fresh corn kernels from about 3 medium ears
• 1 pint cherry or grape tomatoes halved (about 2 cups)
• 1 medium cucumber seeded and diced
• 1/4 small red onion thinly sliced (about 1/4 cup)
• 1 small jalapeño seeded and minced optional
• 1/4 cup chopped fresh cilantro packed or basil if you prefer
• 2 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey or agave syrup optional
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 ripe avocado diced optional
• 1/4 cup crumbled feta or cotija cheese optional

How to Make this

1. Cut the kernels off about 3 ears of corn into a bowl (should be roughly 2 cups). If you want a smoky bite, heat a skillet and stir the kernels a few minutes until little brown spots show, then let them cool.

2. Halve the pint of cherry tomatoes, seed and dice the cucumber, thinly slice the 1/4 small red onion, and mince the jalapeño if using (remove seeds for less heat).

3. If the onion feels too sharp, soak the slices in cold water for 5 minutes then drain, or toss them with a tiny pinch of salt and a splash of the lime juice to mellow.

4. Chop 1/4 cup fresh cilantro (or basil if you prefer) and set aside.

5. Make the dressing: whisk 2 tablespoons fresh lime juice with 3 tablespoons extra virgin olive oil, 1 teaspoon honey or agave if you want a touch of sweetness, and a pinch of kosher salt and freshly ground black pepper.

6. In a large bowl combine the corn, tomatoes, cucumber, onion, jalapeño and herbs. Pour the dressing over and toss gently so everything gets coated.

7. Taste and adjust seasoning with more salt, pepper or lime juice as needed.

8. If using, fold in 1 diced ripe avocado right before serving so it doesn’t get mushy, and sprinkle 1/4 cup crumbled feta or cotija on top. Let the salad sit 10 to 15 minutes to marry the flavors, or chill briefly if you prefer it cold, then serve.

Equipment Needed

1. Chef’s knife, sharp for cutting kernels, halving tomatoes and dicing cucumber
2. Sturdy cutting board
3. Large mixing bowl to toss the salad in
4. Skillet (optional) to char the corn for a smoky bite
5. Measuring spoons plus a 1/4 cup measure for the oil and feta
6. Whisk or fork to make and emulsify the dressing
7. Spoon or tongs to gently toss the ingredients
8. Small bowl or glass measuring cup to whisk the dressing in (and to taste)
9. Citrus juicer or reamer for the lime juice
10. Spoon for scooping avocado and a small bowl for the chopped herbs

FAQ

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

• Corn: frozen sweet corn, thawed, works great when ears arent in season. For a smoky touch char the kernels quickly in a hot skillet or on the grill.
• Cucumber: swap with diced zucchini or jicama for crunch, or use an English cucumber (less seeds) if you dont want to seed it.
• Cilantro: replace with fresh basil or flat leaf parsley if you dont like cilantro, mint also brightens the salad if thats your thing.
• Feta or cotija: use crumbled goat cheese or queso fresco, or skip the cheese and add toasted pepitas for salty crunch.

Pro Tips

– Char the corn for more flavor, then let it cool before mixing in. Even a little browning makes it taste smokier, and people will think you grilled it even if you just used a skillet.

– Stop the salad getting watery: halve the tomatoes but scoop out the super-soggy seeds if they look wet, and salt the cucumber then squeeze or blot it with a towel. Too much liquid dilutes the lime dressing fast.

– Keep the avocado fresh by adding it last, right before serving. If you must prep it early, toss the cubes in a bit of lime juice and store separately, that slows browning a lot.

– Taste as you go, and tweak slowly. A pinch more salt or an extra squeeze of lime changes the whole thing, and a little honey calms down a too-sharp onion or hot jalapeño. Try lime zest if you want a brighter citrus pop.

– Herb and cheese swaps matter: basil makes it sweeter, cilantro makes it bright and punchy. Crumble the cheese on top instead of mixing it in so it stays texturally interesting.