Corn and Tomato Salad Recipe

Name: Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or other vegetable oil; 1 small sweet red bell peppers chopped; 1 small orange bell pepper or yellow bell pepper, chopped; 5 each scallions, spring or green onions ends trimmed, thinly sliced; 4 cloves garlic minced, or to taste; 4 cups corn fresh or frozen; 1 1/2 cups cherry tomatoes halved; 1 each chipotle chili peppers with sauce, drained, chopped; 1 each limes juice, fresh, reserve squeezed lime halves; 1/2 teaspoon cumin ground; 1 x salt and black pepper to taste, freshly ground pepper; 1/4 cup cilantro freshly chopped, for garnish, or parsley

Servings: persons

2 tablespoons olive oil or other vegetable oil
1 small sweet red bell peppers chopped
1 small orange bell pepper or yellow bell pepper, chopped
5 each scallions, spring or green onions ends trimmed, thinly sliced
4 cloves garlic minced, or to taste
4 cups corn fresh or frozen
1 1/2 cups cherry tomatoes halved
1 each chipotle chili peppers with sauce, drained, chopped
1 each limes juice, fresh, reserve squeezed lime halves
1/2 teaspoon cumin ground
1 x salt and black pepper to taste, freshly ground pepper
1/4 cup cilantro freshly chopped, for garnish, or parsley

1
Heat a large nonstick skillet over medium high heat.
2
Add oil, peppers, scallions and garlic.
3
Cook 3 to 5 minutes, stirring frequently.
4
Add corn to the pan and allow the liquids from frozen corn to cook out, 3 to 5 minutes.
5
Add tomatoes and chipotle pepper to the pan and the juice of 1 lime.
6
Throw the lime halves into the pan with the veggies, it will really punch up the flavor.
7
Season with cumin, salt and pepper.
8
Top with cilantro or parsley.
9
Serve warm or cold.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil or other vegetable oil, 1 small sweet red bell peppers chopped, 1 small orange bell pepper or yellow bell pepper, chopped, 5 each scallions, spring or green onions ends trimmed, thinly sliced, and more.

Yes, Corn and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions