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+ servings
Corn tomato salad in white bowl.

Summer Corn Salad

This corn tomato salad is made with garden fresh veggies for a simple, chilled salad that's perfect for a hot summer night.
Course Salad
Cuisine American
Keyword easy vegetarian recipes, salad, summer
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 158kcal


  • 8 ears of corn
  • 1 ½ cups cherry tomatoes
  • 1 cucumber
  • 1 orange bell pepper
  • 1 red onion
  • ¼ cup olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Zest of 1 lime


  • Carefully cut the corn from the cob using a sharp knife. Place in a large mixing bowl.
  • Slice the cherry tomatoes in half. Slice the cucumber into thin rounds. Dice the pepper and onion. Place all of the vegetables in the bowl with the corn and stir well to combine.
  • In a small bowl, whisk together the olive oil, lime juice, salt, ground black pepper, and lime zest.
  • Pour the oil mixture over the vegetables and stir to combine. Taste and add additional seasoning if desired.
  • Cover the bowl with plastic wrap and chill for at least an hour.
  • Stir well before serving.


This corn tomato salad is easy to adapt to your tastes. Add in black beans, avocado, sliced radishes, and fresh herbs to suit your own tastes.


Calories: 158kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 600mg | Potassium: 412mg | Fiber: 3g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 34mg | Calcium: 16mg | Iron: 1mg