Summer Corn and Tomato Salad + Video
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This garden-fresh Corn and Tomato Salad is a bright, refreshing taste of summer. With creamy cubes of mozzarella, ribbons of basil, and a lemony vinaigrette, it’s a colorful and vibrant dish that’s packed with bold, fresh flavor in every bite. Summer corn salad is a true celebration of seasonal produce and proof that side dishes don’t need to be complicated!!
Table of Contents
Corn and Tomato Salad
This salad is like summer in a bowl. It’s bright, juicy, crisp, and just a little fancy but still totally easy… like a sundress with pockets.
I started making this when I had way too much corn in the fridge (like, don’t-judge-me levels of corn), and now it’s a must at every cookout we host.
The lemony dressing brings everything to life. It’s zippy. It’s vibrant. It’s that friend who shows up with cold drinks and hot gossip.
And listen… from one overachieving snacker to another… do not skip the basil. It ties the whole thing together!
Yes, I’ve eaten this tomato corn salad straight out of the mixing bowl with a serving spoon. Zero shame. Full satisfaction.
RECIPE VIDEO
See us make this summer corn salad recipe from start to finish!
I cannot get enough of crisp salads during the hotter months, but sometimes, I’m just tired of the same old lettuce combinations.
Vegetable salads are the easiest way to satisfy this craving, whether you’ve got an excess of broccoli, cucumbers, or carrots.
Plus, they’re much lighter than pasta salads, and they often require much less effort to make!
INGREDIENT NOTES
- Corn: Use the freshest corn possible. Kernels should be plump and milky. Thawed frozen corn kernels will work in a pinch, but avoid canned corn as it’s too soft and watery.
- Tomatoes: Grape tomatoes hold their shape better when halved, while cherry tomatoes tend to be a bit sweeter and less watery. Either is fine.
A medley is another great option to get a variety of flavors and colors. Whichever you choose, be sure to use my kitchen hack for slicing them in seconds! - Mozzarella: Use the fresh stuff for corn tomato basil salad! Cut it into thick slices, then into bite-sized pieces.
If pearl mozzarella is available, simply slice the balls in half and use those instead. Or swap with feta or goat cheese for a different flavor. - Basil: Look for vibrant leaves with a strong aroma, avoiding any that are shriveled or overly bruised. Chiffonade for the best presentation and flavor distribution.
If you don’t have any basil, swap with freshly chopped parsley or a small amount of dried Italian seasoning. - Olive Oil & Lemon Juice: In such a simple dish, quality really makes a difference!
Choose the best quality extra virgin olive oil you can get your hands on and use freshly squeezed lemon juice instead of bottled.
VARIATIONS
Greek Corn Salad: Add crumbled feta, sliced cucumber, and kalamata olives.
Extra Texture: Include diced avocado for extra creaminess or cucumber and red onion for more crunch.
Caprese Twist: Drizzle corn and tomato salad with balsamic glaze just before serving.
Mexican Street Corn Style: Use grilled corn, add cotija cheese and chili powder, and swap the lemon for lime juice.
Corn + Bean Salad: Add a can of rinsed black beans for more fiber and protein.
Make It A Meal: Stir in grilled chicken or shrimp for lunch or a light dinner.
SUMMER CORN SALAD FAQ
Nope! Raw corn is juicy and sweet, and the kernels add the perfect crispy texture to the salad.
That said, you can cook your corn in the microwave, air fryer, oven, IP, or on the stovetop if you prefer. Or, toss it on the grill or smoker for a little extra flavor!
You’ll want to chiffonade the basil, which is a fancy slicing term for a very simple method.
Stack a few basil leaves on top of each other, ideally ones of a similar size. Roll them into a tube starting from one of the wide edges.
Then, hold the tube with one hand while you slice across it with the other. Gently separate the pieces, and you’ve got thin ribbons!
Yes! Prep the salad ingredients in a bowl, then add the dressing ingredients to a mason jar.
Store both in the fridge (separately) until you’re ready to serve, then give the jar a shake and pour it over the tomato corn salad and toss.
Do the same if you plan on eating this throughout the week. The dressed salad will only keep for a day or two before becoming soggy.
After testing dozens of summer side salads (and using corn every way you can think of), I’ve learned that raw corn, when fresh, adds unbeatable texture and sweetness.
The key to this salad is balance: the lemon juice softens the raw corn just enough (kind of like how ceviche works), while the olive oil and mozzarella add richness.
I also recommend slicing your basil just before serving to keep it fresh and flavorful. And always toss gently! This corn and tomato salad is all about the perfect bite.
DONNA’S PRO TIPS
- Choose bright, fresh corn with tight green husks and a sweet smell. It makes all the difference.
- Wait to add the basil until just before serving to keep it vibrant and fresh.
- Serve chilled or room temp. Both are delicious, and summer corn salad travels like a dream.
- Toss the salad just before serving for the best texture and presentation.
- Use a serrated knife to remove corn from the cob. It makes it much easier.
- Want to stretch it? Add cooked orzo or couscous to turn this into a heartier side or light meal.
TOOLS NEEDED
- Cutting board and knife
- Medium mixing bowl
- Small jar or bowl for dressing
- Measuring cups and spoons
- Spoon or spatula for tossing
Enjoy!
With love, from our simple kitchen to yours.
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Summer Corn and Tomato SaladRecipe with Tomato + Video
Ingredients
- 4 ears fresh corn on the cob, husked and washed
- 10.5 ounces package grape tomatoes, halved, (about 1¾ cups)
- 8 ounces fresh mozzarella cheese, cut into bite-size pieces
- 10 fresh basil leaves, chiffonade (rolled and sliced thinly)
- 1/4 cup fresh lemon juice, (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, finely minced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Prepare the Corn: Cut the kernels off the cob and place them in a medium mixing bowl.
- Add Salad Ingredients: Add halved tomatoes and mozzarella. Sprinkle fresh basil on top.
- Make the Dressing: In a small jar or bowl, combine lemon juice, olive oil, garlic, salt, and pepper. Shake or whisk until well blended.
- Toss the Salad: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve immediately at room temperature or chill for 15–30 minutes before serving.
Video
Donna’s Notes
I love this salad raw! It’s bright, sweet, and crunchy. But if you prefer cooked corn, lightly grill, sauté, or blanch it. Just cool it completely before adding to the salad. The lemon juice softens the corn and mellows any starchiness. Customization Ideas:
Add diced avocado, cucumbers, or red onion for texture. Swap mozzarella with feta or goat cheese. Stir in grilled chicken or shrimp for a light meal. Serving Tips:
This salad shines alongside grilled meats, burgers, BBQ ribs, or summer sandwiches. Serve cold or at room temp. It travels well for picnics and potlucks too. Basil Tip:
Wait to add basil until just before serving to keep it vibrant and fresh. Chiffonade = fancy word for those pretty ribbons.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2014, updated and republished August 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love salad! yummy yummy.
I love this salad, as does everyone Iโve shared it with. It takes like summer! Super easy to make and never any leftovers.
I love your description, Teri. Corn salad really DOES “taste like summer”!
TSRI Team member,
Becca
I love corn, but have never thought of putting it in a salad! This was so good and so fresh tasting! I love making this in the summer, and even in the ‘winter’ here in florida!
Great recipe…….5 stars easy……….simple.but very healthy………folks here just loved it. I was short on the corn so I added Edamame beans………..loved the idea of dressing with Olive oil and just lemon juice………one of my favourites
Bernie in Port Credit Ontario
This is our summer go to for bbqs and parties. Always a big hit. I use microwaved steam fresh bag of frozen corn rather then fresh. Then cool. Donโt overcook it.
This has become our go to summer salad. So easy and tasty! It is what we bring to every party and family gathering when fresh corn is in season here. Everyone loves it! I even freeze fresh corn off the cob specifically for this recipe so I have I have it on hand to make any time of the year. Thank you for such a great recipe!
I am addicted to this salad! So delicious, especially this time of year; fresh corn, tomatoes and basil fro the Farmers Market.
Hi Pamela!
Ecstatic that you like it!
TSRI Team Member,
Devlyn
Fresh, simple, and absolutely delicious. Perfect for summer.
Hi Ella!
So glad you enjoyed!
TSRI Team Member,
Devlyn