Tomato Corn Salad

Ingredients

• 4 ears (about 710 ml kernels, or 3 cups)sweetcorn
• 15 ml (1 tablespoon)olive oil
• 1 US pint (about 473 ml)cherry or grape tomatoes, halved or quartered
• 1avocado, diced
• 2spring onions, diced
• 5 sprigsfresh coriander, leaves removed from stems (or fresh basil)
• 60 ml (¼ US cup)olive oil
• 1lemon or lime, juiced (or 30 ml / ⅛ US cup apple cider vinegar)
• ¼ teaspoonsalt
• ⅛ teaspoon, optionalred chilli flakes

Instructions

1. 1

   Cut the kernels

   Shuck the sweetcorn and slice the kernels from each cob. For easier cutting, stand a cob lengthways and cut down one side, then turn it and repeat.

2. 2

   Sear the corn

   Heat 15 ml (1 tablespoon) olive oil in a heavy-based pan over medium heat. Once hot, add the corn and sear until it starts to brown, about 10 minutes. Remove the pan from the heat.

3. 3

   Mix the salad

   While the corn cooks, put the remaining salad ingredients in a large bowl. Whisk together the vinaigrette ingredients.

4. 4

   Toss and serve

   Add the corn to the bowl and toss with the dressing. Serve immediately. To prepare ahead, make everything except the avocado and dressing up to one day in advance; cut the avocado and add the dressing just before serving.

What is tomato corn salad?

Tomato corn salad is a fresh, summery side built around sweetcorn and ripe tomatoes, with avocado and herbs for extra richness and fragrance. It fits the American tradition of easy seasonal salads made to accompany outdoor meals.

Here, quickly seared corn adds browned, savoury notes that balance the juicy tomatoes and tangy citrus dressing. Avocado softens the mix, while coriander or basil keeps it tasting fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 2g protein, 8g carbs, 16g fat.

The olive oil and avocado provide most of the fat, while the corn and tomatoes contribute carbohydrates; there is relatively little protein in the listed ingredients. Serve it with grilled beans, chicken or fish to add protein and make a more filling plate.

Getting the corn ready

Cut kernels: Stand each cob lengthways and slice down one side, then rotate and continue. A stable cutting board and a sharp knife make this easier.

Sear in a single layer: A heavy-based pan helps the kernels brown rather than simply warm through. If the pan is crowded, cook the corn in batches.

Choosing the ingredients

Tomatoes: Cherry or grape tomatoes are easy to halve or quarter and tend to hold their shape in the bowl. Choose ripe fruit for the sweetest, juiciest result.

Herbs and citrus: Coriander gives the salad a bright, savoury edge, while basil makes it softer and more aromatic. Lemon or lime juice brings acidity to balance the olive oil and avocado.

Making the dressing

Whisk the olive oil with the citrus juice, salt and optional chilli flakes until combined. Taste and adjust the seasoning before tossing it through the salad.

Add the dressing close to serving time, especially if preparing the other ingredients ahead. This keeps the tomatoes from releasing too much liquid into the bowl.

Texture and doneness

Corn: The kernels are ready when some begin to brown after about 10 minutes in the pan. They should still have a little bite rather than turn soft throughout.

Avocado: Dice it just before serving so it stays neat and fresh. Fold the salad gently to avoid mashing the avocado.

When to serve it

This salad is best served straight after tossing, when the corn is freshly seared and the avocado is at its best. It works alongside grilled chicken, fish or vegetables, or with bread for a simple lunch.

For a make-ahead meal, prepare the corn and chop the other ingredients up to one day ahead, keeping the avocado and dressing separate until serving.

Recipe notes & tips

• Dry the corn kernels after cutting if they are very wet, so they sear more readily.
• Let the pan heat before adding the corn to encourage browning.
• Use a large bowl so the salad can be tossed without crushing the avocado.
• Taste the dressing before adding it, as citrus varies in sharpness.
• Keep the avocado and dressing separate if making the salad ahead.

Variations

• Use basil: Swap the coriander for fresh basil for a sweeter, more aromatic flavour.
• Add chilli: Increase the red chilli flakes for a livelier kick.
• Choose vinegar: Use 30 ml apple cider vinegar in place of the lemon or lime juice.
• Try mixed tomatoes: Combine different colours of cherry tomatoes for extra visual appeal.
• Add black beans: Fold in drained black beans for a heartier salad.

Common mistakes to avoid

• Crowded pan: The corn may steam instead of brown; sear it in batches if needed.
• Dull knife: Kernels can scatter while cutting; use a sharp knife and keep the cob stable.
• Overmixing: The avocado can become mushy; toss the salad gently.
• Dressing too early: The salad may turn watery; add the vinaigrette just before serving.
• Overcooked corn: The kernels can lose their bite; take them off the heat once browning begins.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day; the avocado may darken and soften. This salad is best served cold or at room temperature, so stir gently before serving rather than reheating it.

Frequently asked questions