Nothing screams summer to me quite like a big bowl of corn and tomato salad fresh from the garden. I wait all year for those sweet corn kernels and juicy tomatoes to hit their peak—that’s when this salad becomes my go-to for every picnic, potluck, and backyard BBQ. My family actually calls it my “happy salad” because I can’t help but smile when I take that first bite. The crisp veggies, creamy avocado, and zesty lime dressing come together in this ridiculously simple no-cook dish that tastes like sunshine in a bowl. Trust me, once you try this combo, you’ll be making it on repeat all season long!
Why You’ll Love This Corn and Tomato Salad
This isn’t just another side dish—it’s a game-changer. Here’s why it’s become my summer staple:
- Effortless: No cooking required (unless you’re using fresh corn—but even that’s optional). Just chop, toss, and devour.
- Bursting with freshness: Sweet corn, juicy tomatoes, and creamy avocado? It’s like summer exploded in your mouth.
- Customizable: Throw in whatever you’ve got—black beans, cucumbers, even a sprinkle of feta. It’s forgiving and flexible.
- Crowd-pleaser: I’ve yet to meet anyone who doesn’t go back for seconds (or thirds).
Seriously, this salad is the reason I keep extra limes in my fridge all season!
Ingredients for Corn and Tomato Salad
Gathering the right ingredients makes all the difference in this salad. Here’s what you’ll need—and yes, I’m picky about some of these!
- 2 cups cooked corn kernels – Fresh summer corn is heavenly here (just boil ears for 3 minutes before cutting off kernels). Frozen works great too—thaw it first, no need to cook!
- 1 cup cherry tomatoes, halved – I like the multicolored ones for visual pop, but any ripe tomatoes work.
- 1/2 red onion, finely diced – Soak in ice water for 5 minutes if you want milder onion flavor.
- 1/4 cup fresh cilantro, chopped – Stems and all for extra flavor!
- 1 avocado, diced – Wait to add this until the end so it stays pretty.
- 1 lime, juiced – Fresh squeezed only, please—none of that bottled stuff.
- 1 tbsp olive oil – The good fruity kind you’d drizzle on bread.
- Salt and pepper to taste – I use flaky sea salt for texture.
How to Make Corn and Tomato Salad
Okay, let’s get mixing! The beauty of this salad is how fast it comes together—but there are a few tricks to make it *perfect*. Follow these steps, and you’ll have a bowl of summer magic in no time.
Step 1: Combine the Base Ingredients
Grab your biggest, prettiest bowl (this salad deserves it). Toss in the corn, tomatoes, and that finely diced red onion—I love how the colors start looking like confetti already. Now sprinkle in the chopped cilantro, stems and all. Don’t just dump it in—use your hands to kind of “fluff” everything together so the flavors start mingling. See those vibrant reds, greens, and yellows? That’s the visual appetizer right there!
Step 2: Add the Avocado and Dressing
Here’s where gentle hands win the game. Add the diced avocado last, then use a rubber spatula or big spoon to *fold* (not stir!) everything together. You want those creamy green cubes to stay intact, not turn into guacamole. Next, drizzle the lime juice and olive oil over the top like you’re painting a masterpiece—this helps coat everything evenly without rough mixing. Pro tip: Squeeze the lime through your fingers to catch any seeds!
Step 3: Season and Serve
Now’s the time to taste and adjust. Sprinkle with salt and pepper—I go heavier on the pepper for a little kick. If it needs more zing, add another squeeze of lime. You can serve it immediately for maximum crunch, but honestly? Letting it chill for 20-30 minutes lets the flavors throw a party in your fridge. Just cover it with a damp paper towel to keep the avocado from browning. Then grab a fork (or just dig in with tortilla chips—no judgment here).
Tips for the Best Corn and Tomato Salad
After making this salad approximately a zillion times (okay, maybe just weekly all summer), I’ve learned a few secrets:
- Char your corn: Toss fresh kernels in a hot skillet for 2 minutes—that smoky flavor takes it to the next level!
- Salt your tomatoes first: Sprinkle them with a pinch of salt while prepping other ingredients—it draws out their juicy sweetness.
- Keep avocado happy: Toss diced avocado with a splash of lime juice before adding to prevent browning.
- Spice it up: A pinch of chili flakes or diced jalapeño adds the perfect kick for heat lovers.
Oh, and always make extra—this salad disappears faster than sunscreen in July!
Ingredient Substitutions and Variations
Listen, I’m all about sticking to the original recipe—but life happens! Here’s how to adapt this salad when your fridge isn’t cooperating:
- No cilantro? Try fresh basil or parsley instead (or skip it entirely—I won’t tell).
- Extra protein: Toss in black beans or chickpeas to make it heartier.
- Onion alternatives: Green onions or shallots work if red onion’s too strong for you.
- Cheese lovers: Crumbled cotija or feta adds salty deliciousness.
The beauty of this salad? It’s practically begging for your personal twist—so get creative!
Serving Suggestions for Corn and Tomato Salad
This salad wears many hats in my kitchen! It’s stunning as a standalone lunch with tortilla chips for scooping, but my favorite way is piled next to grilled chicken or shrimp. Taco night? It’s the perfect fresh topping. I’ve even spooned it over greens for a double-salad situation—because why not?
Storage and Reheating Instructions
Here’s the deal—this salad is best fresh, but if you must store it, pop it in an airtight container in the fridge for up to 2 days. The avocado will start to brown (though that extra lime juice helps!), and the tomatoes get a bit softer. Whatever you do, don’t even think about reheating it—this salad is meant to be enjoyed cold, straight from the fridge!
Corn and Tomato Salad FAQs
I get asked about this salad all the time—here are the answers to the questions that pop up most often:
Can I use canned corn instead of fresh or frozen?
Technically yes, but trust me—it’s not the same! Canned corn tends to be mushier and sweeter. If you must use it, drain and rinse it well, then pat dry. But frozen corn (thawed) is my second-choice winner—it keeps that perfect pop!
How do I keep the avocado from turning brown?
Two tricks: First, toss the diced avocado with a splash of lime juice before adding it to the salad. Second, press plastic wrap directly onto the surface if storing leftovers (though honestly, it’s best eaten day-of). The acid in the lime is like a magic shield against browning!
Can I make this ahead for a party?
Absolutely! Prep everything except the avocado up to 4 hours ahead. Store it covered in the fridge, then add the avocado and final lime squeeze right before serving. The flavors actually get better as they mingle!
What if I hate cilantro?
No problem—we’ve all got that soapy-cilantro gene! Try fresh basil (so summery!) or flat-leaf parsley instead. Even a bit of chopped mint works surprisingly well here.
Is this salad gluten-free/dairy-free/vegan?
Yep, it checks all those boxes naturally! Just watch any add-ins—some cheeses or pre-seasoned corn might contain dairy or gluten. The basic recipe as written is perfect for dietary restrictions.
Nutritional Information
Now, I’m no nutritionist—just a salad enthusiast who occasionally checks labels—but here’s the scoop on what’s in this bowl of sunshine. Each serving packs plenty of fiber from all those gorgeous veggies, healthy fats from the avocado and olive oil, and a nice vitamin C boost from the lime and tomatoes. It’s naturally gluten-free, dairy-free, and vegan (unless you went wild with the cheese additions—no judgment!).
Important note: Nutrition values can vary based on your specific ingredients and brands. These are just friendly estimates to give you an idea of what you’re enjoying. At the end of the day, what matters most is that you’re eating something fresh, delicious, and made with love!
Final Thoughts
If this corn and tomato salad doesn’t become your new summer obsession, I’ll eat my hat (preferably while sitting next to a big bowl of this salad). It’s that good. Make it, share it, tweak it—just promise me you’ll taste summer in every bite. And when you inevitably fall in love with it? Tag me in your pics—I live for those happy salad moments!
Print
10-Minute Corn and Tomato Salad – Easy, Fresh & Delish!
- Total Time: 20 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and simple corn and tomato salad that combines sweet corn, juicy tomatoes, and crisp vegetables for a light and refreshing side dish.
Ingredients
- 2 cups cooked corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine corn, cherry tomatoes, red onion, and cilantro.
- Add diced avocado and gently toss to mix.
- Drizzle lime juice and olive oil over the salad.
- Season with salt and pepper.
- Toss lightly to coat all ingredients evenly.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh corn when in season for the best flavor.
- For extra heat, add a pinch of chili flakes.
- The salad can be stored in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salad, tomato salad, summer salad, easy salad, vegetarian salad
