Sweet Corn and Tomato Salad

Corn and tomato salad served in a glass bowl.

Chrysti Benner

This sweet corn and tomato salad makes use of summer's bounty for a cool and refreshing side dish that's full of fresh flavors.

5 from 1 vote

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Prep Time 10

Cook Time 10

Additional Time 2

Total Time 2 20

Course Side Dishes

Cuisine American

Servings Servings

Calories 131 kcal

Equipment

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Pyrex Glass Mixing Bowl Set (3-Piece)
Mercer Culinary M22608 Millennia 8-Inch Chef's Knife, Black
Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)

Ingredients

4 ears fresh corn on the cob (shucked)
1 pint cherry tomatoes (halved)
2 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp sliced green onions
2 Tbsp chiffonade or chopped fresh basil
1/3 cup crumbled feta cheese

Instructions

Cook the corn on the cob with your preferred method I prefer to cook corn on the cob in the Instant Pot, but you can also boil the corn on the stove top.
Once the corn is finished cooking, let it cool for a few minutes, then cut the kernels off the cob.
Combine the corn kernels and halved tomatoes in a serving bowl. Gently stir to combine.
In a small mixing bowl or measuring cup, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour over the tomatoes and corn.
Add the green onions and fresh basil to the bowl, then gently stir together.
You can serve immediately, or allow it to chill in the refrigerator for a couple of hours prior to serving.
Just before serving, add feta cheese and gently stir to combine.

Notes

The vinaigrette can be customized according to your tastes--add more or less of the ingredients according to your taste.

You can substitute goat cheese for the feta cheese if preferred.

I have only ever made this with fresh corn, and I highly recommend that's what you use. However, if you don't have access to fresh corn, I would recommend frozen corn before canned corn.

Recipe Adapted from Our Best Bites

Nutrition

Serving: 1gCalories: 131kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 7mgSodium: 307mgPotassium: 351mgFiber: 2gSugar: 6gVitamin A: 589IUVitamin C: 23mgCalcium: 55mgIron: 1mg

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