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Corn and Tomato Salad
Corn and Tomato Salad is an easy, flavorful side dish made with corn, diced tomatoes, sweet onion, and fresh cilantro tossed in a simple lime and apple cider vinegar dressing. I love making this recipe with fresh ingredients when they are in season.
This simple corn salad comes together in just a few minutes, and because there is no cooking involved, it is especially convenient for summer meals, picnics, potlucks, and backyard barbecues. The bright lime dressing gives the sweet corn and tomatoes a delicious tangy flavor, while the cilantro adds a fresh finish.
I also love that this is an inexpensive side dish that can be made ahead of time. In fact, letting the salad chill for at least an hour gives the flavors time to blend.
Why You’ll Love This Corn and Tomato Salad
- Easy to make: No cooking required.
- Budget-friendly: The ingredients are inexpensive and easy to keep on hand.
- Make-ahead friendly: The salad can be prepared several hours before serving.
- Fresh and flavorful: Lime juice, apple cider vinegar, cilantro, and sweet onion give this simple salad plenty of flavor.
- Easy to customize: Add your favorite vegetables, beans, cheese, or avocado to make it your own.
Ingredients
You only need a handful of simple ingredients to make this corn and tomato salad.
Corn
This recipe calls for two 15.25-ounce cans of whole kernel corn. Be sure to drain the corn well before adding it to the salad.
You can substitute fresh or frozen corn if you prefer. If using frozen corn, thaw it completely and drain off any excess liquid before adding it.
Fresh corn can also be used. You can cut the kernels directly from the cob, or cook the corn briefly if you prefer it tender.
Tomatoes
This recipe calls for one 14.5-ounce can of diced tomatoes. Drain the tomatoes well so the salad doesn’t become watery.
Fresh tomatoes are another great option when they’re in season. About 2 cups of chopped fresh tomatoes can be substituted for the canned tomatoes. Roma tomatoes, garden tomatoes, or cherry tomatoes all work well.
Sweet Onion
Sweet onion adds a little crunch and flavor without overpowering the other ingredients. Red onion can also be used if you want a little more color and a stronger onion flavor.
Cilantro
Fresh cilantro adds a bright, fresh flavor to the salad. If you’re not a fan of cilantro, you can substitute fresh parsley or basil.
Lime Juice
Fresh lime juice gives the dressing a bright, tangy flavor. Bottled lime juice can also be used when fresh limes aren’t available.
Apple Cider Vinegar
I like using apple cider vinegar because it pairs especially well with the sweetness of the corn. You can experiment with other mild vinegars if you prefer.
Salt and Sugar
A little kosher salt brings out the flavors of the vegetables, while a small amount of sugar balances the acidity of the lime juice and vinegar.
How to Make Corn and Tomato Salad
This easy corn and tomato salad takes just a few minutes to put together.
Step 1: Combine the Vegetables
If using canned corn and tomatoes, drain them well.
Add the corn, diced tomatoes, chopped sweet onion, and chopped cilantro to a large bowl. Give everything a gentle stir to combine.
Step 2: Make the Dressing
In a small bowl, whisk together the lime juice, apple cider vinegar, kosher salt, and sugar.
Whisk until the salt and sugar have dissolved into the dressing.
Step 3: Combine the Salad and Dressing
Pour the lime dressing over the corn and tomato mixture.
Stir gently until all of the vegetables are coated with the dressing.
Step 4: Chill
Cover the bowl and refrigerate the salad for at least one hour before serving.
This resting time is important because it allows the flavors to blend together. Give the salad another stir just before serving.
Corn and Tomato Salad Variations
One of the best things about this recipe is how easy it is to customize. The measurements don’t have to be exact, so feel free to add some of your favorite ingredients.
Add Avocado
Diced avocado makes a delicious addition. Add it shortly before serving so it doesn’t become overly soft or brown.
Add Cucumber
Chopped cucumber adds extra crunch and makes this salad even more refreshing.
Add Black Beans
For a heartier salad, add a can of drained and rinsed black beans. This is also an easy way to add extra protein and fiber.
Add Bell Peppers
Diced red, green, yellow, or orange bell peppers add crunch, color, and a little sweetness.
Add Feta Cheese
Crumbled feta adds a creamy, salty contrast to the sweet corn and tangy dressing.
Add Fresh Herbs
Try replacing some or all of the cilantro with fresh basil or parsley for a slightly different flavor.
Add Grilled Zucchini
If you have extra zucchini from the garden, grilled or lightly cooked zucchini makes a delicious addition to this salad.
How to Store Corn and Tomato Salad
Store leftover corn and tomato salad in a covered container in the refrigerator.
For the best texture and flavor, enjoy it within a few days. Give the salad a good stir before serving leftovers.
What to Serve With Corn and Tomato Salad
This easy salad makes a great side dish for grilled and barbecue favorites. Try serving it with:
- Grilled chicken
- Burgers
- Grilled steak
- Pulled pork
- Grilled pork chops
- Hot dogs
- Grilled fish
- Tacos or fajitas
It’s also a great side dish for summer potlucks, picnics, cookouts, and family gatherings.
Corn and Tomato Salad FAQs
Can I Use Fresh Corn?
Yes! Fresh corn works wonderfully in this recipe. You can cut the kernels directly from the cob and use them raw, or briefly cook the corn first if you prefer.
Frozen corn can also be used. Simply thaw it completely and drain any excess liquid before adding it to the salad.
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely. Fresh tomatoes are a great substitute for the canned tomatoes, especially during the summer when garden tomatoes are plentiful.
Use about 2 cups of chopped fresh tomatoes and drain off any excess juice before adding them to the salad.
Can I Make Corn and Tomato Salad Ahead of Time?
Yes. This is actually a great make-ahead side dish.
The salad should be refrigerated for at least an hour before serving so the flavors have time to meld together. You can also make it several hours ahead of time and keep it covered in the refrigerator until you’re ready to serve it. This salad is best served chilled.
If adding avocado, wait until shortly before serving.
How long does corn and tomato salad last?
Store leftovers covered in the refrigerator and use within a few days for the best quality. Stir well before serving.
Can I make this salad without cilantro?
Yes. If you don’t enjoy cilantro, substitute fresh parsley or basil.
Corn and Tomato Salad
Ingredients
- 2 15.25 oz. cans whole kernel corn, drained, or 4 cups fresh or frozen corn
- 1 14.5 oz. can of diced tomatoes, drained, or 2 cups chopped fresh tomatoes
- 1 medium sweet onion, chopped
- ½ cup cilantro, chopped
Dressing
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- 1 tsp kosher salt
- ½ tsp sugar
Instructions
- In a large bowl, combine the corn, tomatoes, sweet onion, and cilantro.
- In a small bowl whisk together lime juice, vinegar, salt, and sugar. Pour over the top of the vegetable mixture and stir to combine.
- Cover, and chill for at least an hour before serving to allow the flavors to meld. Stir before serving.
Nutrition
Recipe Notes
- Drain the canned corn and tomatoes well to prevent a watery salad.
- The salad tastes best after chilling for at least an hour.
- You can substitute fresh or frozen corn for canned corn.
- You can substitute fresh tomatoes for canned tomatoes.
- If you don’t like cilantro, try parsley or basil instead.
- Feel free to add your favorite vegetables or toppings.
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- The information below is per-pack only
- One 15.25-ounce can of Whole Kernel Corn
- No chemical preservatives
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- No chemical preservatives
- Vegetarian and vegan friendly
- Amazon Grocery has all the favorites you love for less. You’ll find everything you need for great-tasting meals in one shopping trip
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- One 14.5 ounce can of Petite Diced Tomatoes
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