Sweet Corn Salad
Make this Corn and Tomato Salad recipe for your next potluck or BBQ. It’s a quick and easy summer side dish that everyone loves!
If you follow me on Instagram, you know I am a total sucker for the Farmers Market. My Saturday morning ritual is to make the trip downtown, fight someone over a parking spot, circle the whole market twice, scope out what looks good, load my arms as full as I possibly can, then hitting up this little coffee shop on the corner.
I love it. It just seems like such a great way to start the weekend. There is usually a band playing from one of the upper floors of the downtown shops. It is the only time this place we live in now actually reminds me of the town I grew up in. The community, the fellowship, the good food. I love it all.
Last week I ended up with a load of sweet corn because I just couldn’t help myself. I knew from the start I wanted to grill it. I just didn’t know what else I wanted to do. Ultimately, I settled on a grilled corn salad because the tomatoes I had were absolutely perfect and I knew the combo would be amazing.
It definitely did not disappoint. I grilled the sweet corn, cut it off the cob, then threw in some halved cherry tomatoes, a chopped bell pepper, lime juice, cumin, garlic salt, and a little pepper. I topped the salad with a little crumbling cheese and some chopped green onions and cilantro.
Ingredients for the Corn and Tomato Salad
This summer corn salad recipe is bursting with fresh flavors! Here’s what you’ll need to make it:
- Fresh sweet corn
- Cherry tomatoes
- Green bell pepper
- Lime juice
- Spices (cumin, pepper, garlic salt)
- Green onions
- Queso fresco (or another crumbling cheese)
How to Make Corn and Tomato Salad
This sweet corn salad recipe comes together so easily! Here’s how it’s made:
- Soak the unshucked ears of sweet corn in water for 20 minutes.
- After the corn has soaked, remove it from the water and lightly pat dry with a paper towel.
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
- Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
- When the corn is cool enough to handle, remove the husk and silk. Cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
- Sprinkle with spices and squeeze a lime over the top.
- Top with green onions and the crumbling cheese.
Do I Have to Grill the Corn?
No! We love making this recipe as a grilled corn salad, but you can cook the corn another way if you don’t have a grill or grill pan.
Can This Recipe Be Prepped in Advance?
Yes! This sweet corn salad recipe stays good up to three days in the fridge. It actually tastes better the next day after the flavors have had time to come together.
Tips for Making a Sweet Corn Salad
- Be sure to soak the ears of corn in water first. This prevents the husk from burning on the grill.
- If you’d like a spicier summer corn salad recipe, add some chopped jalapeño to the bowl.
- We ate this sweet corn salad recipe with steak, but the leftovers were great with tortilla chips or in a quesadilla.
More Easy Summer Side Dishes:
- Air Fryer Green Bean Fries
- Cold Asparagus Salad
- Keto Grilled Bacon-Wrapped Green Beans
- Zucchini Fries
- Spinach Salad Recipe
Get the Recipe: Sweet Corn and Tomato Salad
Ingredients
- 4 ears sweet corn
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, seeded and chopped
- 1/2 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/4 cup chopped green onions
- 1/4 cup Queso fresco, or other mexican crumbling cheese
Instructions
- Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through).
- After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
- Remove corn from grill and let it cool.
- Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
- When corn is cool enough to handle, remove the husk and silk (it should easily come off). Carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
- Sprinkle with cumin, pepper, and garlic salt and squeeze a lime over the top. Stir until everything is evenly coated.
- Top with green onions and the crumbling cheese. Garnish with cilantro, if desired.
This takes a bit of time by roasting the corn, but worth it!
Corn is one of my favorite things to eat but unfortunately I don’t eat it enough. I love the sound of your salad! I think I’ll give it a try. Oh and your farmers market sounds like so much fun! I would love to have one like that here. Have a great week!
Corn salads are one my favorite dishes in the summer! This looks eye-popping delicious, and I’m so craving a big bowl right now! 🙂
This salad is so pretty! We are obsessed with summer sweet corn and this salad is such a great way to use them up 🙂 Love the cherry tomatoes, cheese, bell pepper and lime in here!
I’m looking so forward to going to the farmers market tomorrow. I’m like a kid in a candy store!
I love this salad! All that corn and tomatoes look fantastic and so fresh 😀
Oh me too Cindy! 🙂 I have to limit myself to what I can carry, otherwise I would come homes with loads of produce!
This looks like the ultimate summer salad! I love it!
Thank you!! It is hard to beat fresh sweet corn, isn’t it?!
This is one of my favourite kinds of salads. We love roasted corn with jalapenoes and some avocado.
Oh absolutely! That flavor combo is hard to beat!