Tomato and Corn Salad


  • 1 Tbsp olive oil
  • 1 1/2 cups fresh corn kernels or use kernels from 2-3 cooked or grilled cobs
  • 2 cups halved grape or cherry tomatoes
  • 1/2 cup crumbled feta optional
  • 2 Tbsp chopped fresh cilantro, parsley or basil optional
  • For the dressing:
  • 2 Tbsp lemon juice or your vinegar of choice
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • Salt and pepper to taste


  • In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally. Cool corn slightly and set aside.
  • Or, if you are using leftover corn, on the cob, cut the kernels off.
  • Whisk together the lemon juice or vinegar, olive oil and garlic in a small bowl.
  • In a medium bowl, combine the tomatoes, cheese, herbs and corn. Toss the salad with the dressing and adjust seasonings as needed.
Keyword Corn, Tomato
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