Summer Corn and Tomato Salad Recipe

Name: Summer Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3 large ears corn; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar, more as needed; 1 large shallot, minced; 1 teaspoon honey; 1 teaspoon Dijon mustard; Freshly ground black pepper; 2 medium tomatoes, cored and cut into 1-inch chunks; 1 medium bell pepper, finely diced; 1/2 small red onion, finely diced; 1/2 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks; 1/4 cup coarsely chopped cilantro

Servings: persons

Kosher salt
3 large ears corn
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar, more as needed
1 large shallot, minced
1 teaspoon honey
1 teaspoon Dijon mustard
Freshly ground black pepper
2 medium tomatoes, cored and cut into 1-inch chunks
1 medium bell pepper, finely diced
1/2 small red onion, finely diced
1/2 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks
1/4 cup coarsely chopped cilantro

1
Bring a medium pot of well-salted water to a boil.
2
Cut the kernels from the corn, add the kernels to the pot, and cook for 1 1/2 minutes (they should still be a little crunchy).
3
Pour into a colander and run cool water over the corn to stop the cooking.
4
Set aside.
5
In a small bowl, combine the olive oil, vinegar, shallot, honey, mustard, 1 teaspoon salt, and a few grinds of black pepper and whisk to combine.
6
Combine the corn, tomatoes, pepper, onion, cucumber, and cilantro in a medium bowl, drizzle with about half of the dressing, and toss gently with your hands.
7
Add more dressing as needed to coat the vegetables lightly and toss again.
8
Taste and add more salt or vinegar as needed.

191

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Kosher salt, 3 large ears corn, 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, more as needed, and more.

Yes, Summer 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!

Summer Corn and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions