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Fresh corn and tomato salad in a bowl.

Fresh Corn Tomato Salad

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes marinating
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Marinate
  • Cuisine: American
  • Diet: Vegan


Raw corn kernels sliced straight off the cob are the base of this fresh corn and tomato salad. The corn and tomatoes marinate in a garlicky white wine vinaigrette.


  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ears corn, kernels sliced
  • 1 pint cherry tomatoes or grape tomatoes, quartered
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 tablespoon chopped parsley


  1. In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper.
  2. Stir the corn kernels, tomatoes and white scallions into the vinaigrette.
  3. Let the tomatoes and corn marinate for 30 minutes.
  4. Stir in the scallions greens and parsley before serving.


For the best results, use the freshest corn and tomatoes that you can find.

Optional Additions:

  • Greens such as baby arugula or spinach or chopped romaine
  • Diced avocados
  • Diced cucumbers
  • Chopped walnuts

Variation: Use cilantro instead of parsley and the juice of a lime instead of white wine vinegar. In this Tex-Mex version, I also like to add a minced jalapeno, avocados and diced red bell peppers.

Store leftovers in the refrigerator in an airtight container up to 3 days. Let the salad sit at room temperature before serving if the oil in the vinaigrette has become solid in the cold temperature of the fridge.

Keywords: corn and tomato salad, fresh corn salad