This fresh blend of corn, tomatoes, red onion, balsamic vinegar, olive oil and other seasonings will be your new go-to summer salad! This Corn and Tomato Salad is great for parties, picnics and cookouts!
ALSO CHECK OUT: 33 SUMMER SIDE DISH RECIPES!
We live here in the Midwest, so when the weather is nice and warm, we certainly do NOT take it for granted. We love to spend as much time outdoors as possible. We have a lovely screened in porch and eat just about every meal that we can out there when the weather permits.
Often, we LOVE to have cookouts with friends and family. Fun, food drink and great conversation late into the warm summer evenings. Nothing better!
Fresh Side Dishes Rule!
Often times, we don’t do anything too fancy on the grill. Hamburgers, hot dogs, brats… you know, the usual. But I do have a weak spot for a great, fresh, summer side dish. Sure, there is nothing wrong with the old fashioned Potato Salad. But there are so many other great side dishes for a picnic that you could make. And we’ve shared some awesome one’s on this website. For instance, we love this Macaroni Salad With Ham and Cheese! The soft macaroni noodles and cheese coexists perfectly with the salty ham. And we also love this Rotini Pasta Salad. Fresh veggies mixed with zesty Italian Dressing and Pepperoni. Yes please! But sometimes you may not want pasta in your salad, this Mexican Fruit Salad would do just the trick! If you’re looking for another fresh side dish without pasta, we’ve got this Corn and Tomato Salad that we want to share with you.
Corn and Tomato Salad
We love this Corn and Tomato Salad because it is so easy to make, looks delicious and is so light and fresh. The sweetness of the corn is balanced perfectly by the acidity of the balsamic vinegar and tomatoes.
What Ingredients Will You Need?
- Tomatoes, chopped
- Canned corn, drained
- Red onion, diced
- Chopped fresh parsley
- Balsamic vinegar
- Olive oil
- Minced garlic
Can You Use Fresh Corn For This Vegetable Salad?
Yes! You can! We used canned corn here because we like things cheap and easy (hey! What’s wrong with that?!?!). But, during the summer here in the Midwest, our fresh corn is delicious. To use fresh corn, I’d take about 4 stalks of corn and remove the husks. Cook them in a skillet with 2 tablespoons of olive oil over a medium heat. Cook until tender, about 8 minutes.
Do You Need To Make This Recipe Ahead Of Time?
We suggest that you let all the ingredients sit together in the fridge for at least 20 minutes in order for the flavors to get to know each other. But, probably, the longer the better (up to a point!). I like to make this morning of our gathering, cover it in a bowl and stick it in the fridge until I’m ready to serve.
Other Notes and Variations
There are numerous ways to spruce this salad up to your own specifications. The most important and obvious is add salt and pepper to your liking. I’ve found that just the right amount can really elevate a dish, this is especially true when working with vegetables. Other ideas include:
- Add 1/4 cup of fresh basil.
- Use cilantro instead of parsley
- Add some diced avocado
- Use halved grape tomatoes instead of chopped tomatoes.
Items To Help With This Recipe
- MIXING BOWLS– We love this set of mixing bowls. Super colorful, easy to clean and 7 different sizes for an affordable price!
- SERVING BOWLS– This set of three different size serving bowls are perfect for any occasion.
Corn and Tomato Salad
- 3 large tomatoes chopped
- 2 cans 15 oz each, corn, drained
- half of a red onion diced
- 2 tablespoons chopped fresh parsley
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
Add tomatoes, corn and onion to a mixing bowl and mix well. Stir in parsley.
In a separate bowl, whisk together vinegar, oil, garlic, salt and pepper.
Pour over corn and tomatoes. Mix well.
Let stand for 20 minutes for flavors to mingle or refrigerate covered.
Stir well before serving. Add additional salt and pepper to taste if necessary.
There are numerous ways to spruce this salad up to your own specifications. The most important and obvious is add salt and pepper to your liking. I've found that just the right amount can really elevate a dish, this is especially true when working with vegetables. Other ideas include:
Add 1/4 cup of fresh basil.
Use cilantro instead of parsley
Add some diced avocado
Use halved grape tomatoes instead of chopped tomatoes.