Corn and Tomato Summer Salad is your favorite summer flavors combined into one easy to prepare side dish that’s good hot or cold.Jump to Recipe
This Corn and Tomato Summer Salad is such a great addition to your side dish arsenal!
One of the things I’ve always struggled with when it comes to meal prep and menu planning is what the heck to serve on the side. While I like to think of myself as a foodie, the actual truth is that 8 days out of 10, I’d actually be perfectly happy having a bowl of cereal for dinner.
My husband on the other hand, is a guy who wants a side. His first question after I tell him what dinner is, is always “what are we having with it?”
I’ve built up a pretty decent arsenal of sides over the years, but this recipe is a fairly new one for me. It’s super simple and uses fresh, seasonal ingredients. Perfect as a summer cookout side, and even though it does require turning the stovetop on, it’s ready in less than 10 minutes which sounds pretty perfect to me.
It’s also incredibly customizable, and this recipe, while pretty great on it’s own, is really more of a jumping off point to further experimentation.
And while it wont be as fresh tasting, you could totally make this during the off-season as well using frozen corn.
Other Corn Recipes You'll Love
- Corn on the cob
- Cherry Tomatoes
- Parmesan Cheese
- Olive Oil
- Salt and pepper
Getting the Kernels off of the Cob:
- Take one large bowl and one small bowl. Turn the small bowl upside down inside the large bowl. Place the ear of corn on the bottom of the small bowl (which should be facing up towards you) with the fatter end of the cob on the bottom.
- Take your knife, and shave down the sides of the ear of corn, and the kernels will fall off into the larger bowl.
- Turn the cob until you’ve shaved all the sides, and all the kernels have fallen into the bowl. Repeat with all the ears of corn.
Tips and Tricks
- Don’t worry about chopping the shallot super small. Shallots cook quickly and they will cook fully by the time all the ingredients are added. If you chop them too small, you’ll lose them in the dish.
- If you don’t have lemons, you could use a little bit of white wine vinegar in its place.
- If you’re making this out of season with frozen corn, follow the direction on the package for cooking the corn through.
- If you have access to them, heirloom tomatoes from the farmers market are AMAZING in this, but cherry or grape tomatoes from the store work just as well.
Substitutions and Alterations
You can substitute frozen corn for fresh, but you’ll have a longer cooking time.
Substitute red onion for shallots.
You can substitute different herbs for basil if you don’t like basil. Parsley would be great, as would dill or cilantro, or a combination of the three.
If you don’t have or don’t like parmesan you could use feta in its place.
Adding some fresh poblano or jalepeno peppers would give this dish a little kick (add them when you add the shallots)
You could top this with some chopped bacon if you’re not worried about keeping it vegetarian.
This could be made as a cold salad instead of a hot side. If you do that, I would recommend soaking the shallots in cold water for 10 minutes before mixing everything together to get rid of some of the bite.
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Corn and Tomato Summer Salad
- 1 tablespoon olive oil
- 1 medium shallot chopped
- 2 cups fresh corn from about 3 ears
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped fresh basil
- Salt and pepper
- 1 tablespoon lemon juice
- 2 tablespoons finely grated parmesan cheese
- Heat olive oil in a medium pan over medium heat until lightly shimmering.
- Add the shallots, and let them cook for about 2 minutes, or until softened.
- Add the corn, and cook for 2-3 minutes until heated through.
- Add the tomatoes and cook, stirring occasionally, until heated through - about 2 minutes.
- Stir in the basil, salt and pepper.
- Remove the mixture to a serving dish, and drizzle the lemon juice over the top, then sprinkle with the parmesan cheese.