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Cherry Tomato Corn Salad

I have a love/hate relationship with August. On the one hand it means that summer is coming to an end.  On the other hand, two of my seasonal favorites, corn and tomatoes, are finally available. It's often too hot to run the oven or stand outside tending the grill so I look for easy to prep sides like this salad.

You can use any variety of tomatoes and corn that you like.  This time around I used halved grape and cherry tomatoes and regular sweet corn. If using full size tomatoes I'd suggest removing the core and seeds just to keep the salad from getting too wet.


This was the perfect side to some marinated bone-in chicken. Since you serve it cold it's a great make ahead dish and it's good in the fridge for days.  That is, if it lasts that long, it disappeared pretty quickly here!


Cherry Tomato Corn Salad

Cherry Tomato Corn Salad


  • 2 teaspooon dried basil
  • 3 tablespoons olive oil
  • 2 teaspoon lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cup fresh  sweet corn
  • 2 cup cherry tomatoes -- halved
  • 1 cup chopped seeded peeled cucumber


  1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
  2. Saute the corn for 5 minutes in a skillet and let cool before adding to the salad. 
  3. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
tomatoes, corn, salad
Salads, sides, vegetables


This post has been updated with new photos, text and a printable recipe card. 


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