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mexican corn and tomato salad
Faiza Shabir

Easy Corn and Tomato Salad Recipe

This Easy Corn and Tomato Salad Recipe is fresh, juicy, and bursting with summer flavor. Sweet corn pairs perfectly with ripe tomatoes and a light zesty dressing. It’s quick to make and perfect for BBQs, picnics, or weeknight dinners. Serve chilled for the best taste and texture.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh corn kernels or canned, drained
  • 2 cups cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/4 cup chopped fresh basil or cilantro
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice or lemon juice
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/4 cup crumbled feta cheese optional

Method
 

  1. If using fresh corn, boil or sauté kernels 3–5 minutes until tender, then cool.
  2. In a large bowl, combine corn, cherry tomatoes, and red onion.
  3. Add chopped basil or cilantro.
  4. Whisk olive oil, lime juice, salt, and pepper in a small bowl.
  5. Pour dressing over salad and toss gently to combine.
  6. Sprinkle feta cheese on top if using.
  7. Chill 20–30 minutes before serving for deeper flavor.

Notes

  • Use ripe tomatoes for the best sweetness.
  • Add diced avocado for extra creaminess.
  • Adjust citrus juice to balance sweetness.
  • Store refrigerated up to 2 days and stir before serving.

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