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Sweet Corn and Tomato Salad

Marybeth Feutz
This Sweet Corn and Tomato Salad is a wonderful cold salad, packed with tons of summer flavor. Use fresh sweet corn, or substitute canned or frozen!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Side
Cuisine American
Servings 6 -8 servings


  • 6 ears sweet corn husked (or 3 cups frozen sweet corn thawed, or 2 cans sweet corn drained)
  • 1-1/2 pounds tomatoes diced
  • 3/4 cup red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • Salt and pepper to taste


  • Bring a large pot of water to boil. Slice kernels off ears of corn, and boil kernels for 5 minutes. Drain kernels and cool to room temperature.
  • In a large bowl, combine corn, tomatoes, onion, cilantro, oil, and vinegar. Toss lightly to mix.
  • Season with salt and pepper.
  • Cover and chill for one hour to overnight.
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