Grilled Corn and Tomato Salad

You know you want some… Corn and Tomato Salad. The essence of summer and not a leafy green in sight.

angled shot of grilled corn salad on plate


 

I don’t know about you, but summer produce is sum of my favorite! Watermelon, tomatoes, and especially corn. Our family eats corn on the cob at least once a week during summer- but have you ever tried it grilled?

With all of it’s fresh, summer flavor, this salad is perfect for taking to picnics, potlucks and summer gatherings. It literally tastes like summer in a bowl! Full of fresh flavors and summer produce.

corn tomato salad in bowl with spoon

Ingredients

The ingredients to make this corn and tomato salad are quite simple.

  • Corn – During summer, corn on the cob is a favorite. Grilled corn takes this flavor up a notch.
  • Grape tomatoes – You will want these to be either halved or quartered, depending on size. Do not use regular diced tomatoes.
  • Cucumber – You will want this to be halved, seeded and diced. Cucumbers add a nice crunch to the salad.
  • Mozzarella cheese – I like to use a low moisture cheese. Shredding your own is always preferred, but cubed cheese is also great.
  • Red onion – I love the bite that red onion adds to the salad. I also love the contrast of color it adds.
  • Scallions – Scallions, or green onions, add both flavor and color to this corn tomato salad recipe.
  • Fresh lemon – Lemon juice adds a brightness and acidity to this salad that is perfect for summer.
  • White wine vinegar – To add even more acidity and flavor, I like to use white wine vinegar for the dressing.
  • Honey or agave nectar – In order to sweeten the salad dressing a little, this is the best way to do it.
  • Salt and pepper – I prefer to use a coarse kosher salt and ground black pepper. Keep in mind that different salts measure differently.
overhead shot of corn and tomato salad ingredients

Variations

There are plenty of ways you can make this corn and tomato salad recipe your own. Here are a few ideas.

  • Corn – This salad can also be made without grilling the corn, you’ll just lose some of the char. You can use thawed frozen or drained canned corn. 
  • Veggies – If you’d like to add more veggies, be my guest! Avocado, bell peppers, or even olives would be a great addition.
  • Fresh herbs – Slice up some fresh basil, add in some chopped cilantro or even some parsley would be great additions.
  • Cheese – If you’d like to switch up the cheese, try adding something like feta cheese or even cheddar cheese.
overhead shot of corn and tomato salad on plate

How to Make Corn and Tomato Salad

This summer salad couldn’t be easier to make!

  1. Grill corn. Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
  2. Combine tomatoes, cucumber, cheese and onions. In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
  3. Slice corn off cob. When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in “corn ribs”, this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
  4. Make dressing. In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
  5. Add dressing to salad. Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve.

Side Dish or Part of an Entree

This delicious corn salad is an excellent side dish for a pot puck or BBQ, but can also be part of the meal. Spoon it over grilled steak, chicken or even shrimp.

It can also be incorporated into a leafy green salad or served as a dip with tortilla chips or plantain chips.

This summer salad is ideal for cookouts. Serve it on its own as a starter or better yet as a side dish for grilled dishes like Grilled Lemon Chicken.

angled shot of corn and tomato salad over steak on a plate

Make Ahead and Storage

How to Store Corn and Tomato Salad

Store any leftover salad in an airtight container. Keep in the refrigerator for up to three days.

Can I Make This Ahead of Time?

Sure! If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time. Re-toss before serving.

More Summer Side Dishes

Whether taking to a picnic or enjoying at home, these are some of our favorite summer side dishes.

This Crunchy Broccoli Slaw Salad is made with a bagged broccoli slaw and a few extra ingredients for a quick, easy and tasty side salad! #broccolislaw #broccolisalad www.savoryexperiments.com

Crunchy Broccoli Slaw

This Crunchy Broccoli Slaw Salad is made with a bagged broccoli slaw and a few extra ingredients for a quick, easy and tasty side salad!
See The Recipe!
This delicious Asiago Asparagus is a quick and easy roasted asparagus recipe requiring only 4 ingredients and 15 minutes to prepare. #howtomakeasparagus #roastedasparagus www.savoryexperiments.com

Asiago Asparagus

This delicious Asiago Asparagus is a quick and easy roasted asparagus recipe requiring only 4 ingredients and 15 minutes to prepare. 
See The Recipe!
Winter Tomato Salad uses multi-colored cherry tomatoes, lots of garlic, good olive oil and basil to make a tasty side dish recipe perfect for the winter months. #tomatosalad #tomatosidedishes www.savoryexperiments.com

Winter Tomato Salad

Winter Tomato Salad uses multi-colored cherry tomatoes, lots of garlic, good olive oil and basil to make a tasty side dish recipe perfect for the winter months. 
See The Recipe!
overhead shot of corn and tomato salad with text overlay
angled shot of grilled corn salad on plate

Corn and Tomato Salad

4.93 from 14 votes
Corn and Tomato Salad uses grilled corn, tomatoes, cucumber and red onion in a zesty homemade dressing. A new favorite summer salad!
Prep Time: 20 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

Instructions

  • Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
  • In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
  • When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in "corn ribs", this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
  • In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
  • Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve. Retoss before serving. If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Gas or Propane Range Method: If you don’t want to grill or don’t have a grill, light up your gas or propane range and set the ears over the side of the burgers, or rotate using metal tongs (plastic will melt!). 
 
This salad can also be made without grilling the corn, you’ll just lose some of the char. You’ll need approximately 2-3 cups of thawed frozen or drained canned corn. 

Nutrition

Calories: 97 kcal, Carbohydrates: 20 g, Protein: 3 g, Fat: 1 g, Sodium: 682 mg, Potassium: 518 mg, Fiber: 3 g, Sugar: 11 g, Vitamin A: 1205 IU, Vitamin C: 22.9 mg, Calcium: 25 mg, Iron: 0.7 mg
Author: Jessica Formicola
Calories: 97
Course: Side Dish
Cuisine: American
Keyword: corn and tomato salad recipe, grilled corn salad, tomato salad
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of grilled corn salad
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.93 from 14 votes (7 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. Sounds wonderful and all of the ingredients are pretty much coming to fruition in the garden to, I know what I will be having for dinner one evening this week 🙂

  2. I love this salad! It looks so pretty and fresh, and the dressing sounds fab! Perfect for a picnic 🙂

  3. Corn and tomatoes are such a wonderful combination! And adding the cucumbers for a salad – fantastic.

  4. Jessica, this looks divine! I’ve been experimenting with a similar salad, but can’t seem to get it just right. Looks like I have to experiment no more; I’ll just make this one. 🙂

  5. What a healthy and delicious side salad Jessica and this would be perfect at a summer BBQ Pinned and shared!
    #ibablogger

  6. 5 stars
    If this doesn’t holler “Summer” I don’t know what does! I noticed the heirloom tomatoes right away 🙂