Corn Tomato Salad combines the best tastes of summer. It’s loaded with grilled corn, juicy tomatoes, sweet onions, and aromatic basil. Try this Mediterranean inspired salad as a side dish or light meal. It’s easy to make in 30 minutes.
Every summer I look forward to enjoying fresh corn on the cob.
To me, this vegetable is one of the highlights of summer.
We love going to our local farm stand and buying the freshly picked ears.
They are so sweet, you don’t even need any butter or seasoning to enjoy them.
Plus recently I started grilling the corn, which really brings out the sweetness.
And now my favorite way to enjoy it is in Corn Tomato Salad.
How to grill corn
There are three basic methods you can use for grilling corn.
I came across the detailed article The Food Lab: Three Ways to Grill Corn which details the different ways to grill corn with the positives and negatives of each.
- When I first starting making grilled corn, I would throw the entire husk on the grill and let it cook. While I loved how the corn turned out, I hated getting the blackened husk all over myself and my kitchen floor.
- Then I tried wrapping the shucked corn in aluminum foil. The corn turned out well, but it was a bit of a chore to check for doneness since I had to unwrap and rewrap the foil packet. Plus the corn didn’t get the nice char I was looking for.
- So then I decided to shuck the corn and throw it onto the grill. Perfection! The corn looked exactly how I wanted it with a nice smoky flavor. My backyard also smelled like popcorn, which I didn’t mind at all.
Sweet onion is a delicious addition to grilled corn salad.
Look for mild white onions such as Walla Walla, Vidalia, or Maui.
I’m fortunate to be able to buy Maui onions at the same farm stand where I buy my corn.
I’m usually not a huge fan of raw onions, but these ones are less acidic and so much sweeter than other varieties of onion.
However, if you can’t find sweet onions where you shop, feel free to use whatever variety of onion you prefer.
And slicing the onions couldn’t be easier.
I slice the onion in half lengthwise, then follow the lines with my knife.
Corn Tomato Salad ingredients
You only need a few ingredients to make this grilled corn tomato cucumber salad:
- Corn (look for organic, if available)
- Tomatoes (any size or shape)
- Sweet onion (or your favorite variety)
- Cucumber (any variety)
- Olive oil (the preferred oil as part of a plant-based Mediterranean diet)
- Balsamic vinegar
- Fresh basil
- Salt and pepper
No complicated ingredients needed.
And all are part of a plant-based Mediterranean diet.
In addition, you can customize this recipe to suit your taste.
If you want to add more protein to this salad, kidney beans or chickpeas would compliment it well.
Plus I would never say no to avocado.
What to serve with your salad
If you’re looking for main dishes to go with your summer grilled corn salad, try these favorites:
- Zucchini Chickpea Stew
- Cauliflower Curry Grill Packets with Yogurt Sauce
- Basmati Rice Pilaf with Chickpeas and Dried Fruit
- Avocado Basil Pesto Pasta
- Grilled Tofu Steaks
- Vegan Pasta Bake with Zucchini
Corn Tomato Salad Recipe
If you can’t find fresh corn, you can substitute 2 1/4 cups of defrosted frozen corn for the 3 ears in this recipe. And even better, you can use the frozen grilled corn that Trader Joe’s sells.
However, there’s nothing like fresh corn on the cob straight off the grill.
If you have leftovers, grilled corn salad will keep for a few days covered and refrigerated. However, I recommend removing the old basil leaves and adding new ones for optimal flavor.
To prep this salad in advance, you can grill the ears of corn and refrigerate them until you’re ready to make the salad.
If you love this recipe, please give it 5 stars!
Corn Tomato Salad
- 3 ears corn, grilled, kernels cut off the cob (See Notes)
- 3 cups tomatoes, roughly chopped (or halved or quartered if using cherry tomatoes)
- 1/2 sweet onion, (Maui, Walla Walla, or Vidalia) sliced
- 1 cucumber, sliced lengthwise, seeds removed, and sliced into half moons
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper, to taste
- fresh basil leaves, for garnish
- In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
- Drizzle over the olive oil and balsamic vinegar.
- Toss well to combine.
- Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
- Serve immediately, or refrigerate until ready to eat.
To grill the corn, use one of the following methods:
- Grill the corn on each side right in the husk. Remove the husk and silk once the cobs are cool enough to handle.
- Brush shucked corn with a little olive oil and season to taste with salt and pepper. Wrap them in aluminum foil and grill on each side.
- Brush shucked corn with a little olive oil and season to taste with salt and pepper. Place directly on the grill and grill on each side until lightly charred. This is my preferred method.