Sweet Corn and Tomato Salad with Fresh Cilantro

Sweet Corn and Tomato Salad with Fresh Cilantro

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  • 10 ears fresh corn, husked
  • 2 pounds plum tomatoes, cut into 1/2-inch cubes
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar

Recipe Preparation

  • Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Reviews Section

Summer Grilled Corn Salad

When the warm weather hits and the grill is fired up, there&rsquos nothing more delicious than a fresh salad packed with grilled vegetables and bright flavors. This summer grilled corn salad is delicious, healthy, filling, and the perfect compliment to any barbeque. Grilled corn is cut off the cob, tossed with sweet grilled red onions, fresh tomato, avocado, fresh herbs, bright lime juice and delicious seasonings. Put this on your summer meal rotation for a quick and easy side dish.

What you&rsquoll need to make summer grilled corn salad

Here&rsquos a list of ingredients you&rsquoll need to make this recipe:

  • corn on the cob
    • I recommend using corn on the cob here, so that you can grill the corn for ultimate flavor. If you do not have access to corn on the cob, you can use frozen or canned corn kernels here, but I recommend either roasting them or sautéing them for some flavor.

    How to make summer grilled corn salad

    Grilling the corn and red onion

    The first step to make this salad is to grill up some fresh corn on the cob and red onion. This step is so important to this salad, because grilling vegetables gives them so much flavor. The corn becomes smoky, and the onions become sweet and tender. I do not recommend using raw onion here, it will totally overpower the salad flavors.

    As noted above, if you do not have access to corn on the cob, you can use frozen or canned corn. I would advise either roasting the corn kernels (on a sheet pan, at about 400F for 15-20 minutes) or heating them through on a frying pan to give them some flavor and color. Just using plain, canned or frozen corn isn&rsquot enough here. Trust me!

    Also, Trader Joe&rsquos makes an excellent frozen roasted corn that would also work beautifully here as a shortcut.

    To grill the corn on an indoor a grill pan, like I did here, put the heat on medium. Spray the grill pan with olive oil spray, and add the corn on the cob to the grill. Spray the tops with more olive oil spray. Cut the onion into thick slices, at least 1/4&Prime thick. You want the slices thick enough to be able to hold up to grilling and flipping.

    The corn will take up to 25 minutes to get tender on an indoor grill pan (flipping frequently), and the onions will take a few minutes less than that (also flipping frequently). Of course, you can do this on the barbeque too!

    Once the vegetables are grilled, remove them from the grill pan to cool, while you prep the other ingredients.

    Prepping the other ingredients

    Cut the tomatoes in half and scoop out the seeds and wet pulp. If you add this to the salad, it will make the salad watery and mushy. Instead, just use the firm outside of the tomatoes. Then, chop them up.

    Chop up the scallions and cilantro. Then, chop up the cooked red onion.

    To remove the corn kernels from the cob, invert a small bowl inside of a larger bowl. Use this as a stand, and cut the kernels off. The kernels will fall into the larger bowl.

    Add the vegetables to a large mixing bowl. Add the spices and lime juice, and toss to coat. If serving immediately, add the avocado. Otherwise, you can leave the avocado out until right before serving, if preferred.

    How to serve and store this salad

    This salad pairs perfectly with any grilled protein for a delicious lunch or dinner (steak, chicken, or shrimp all work perfectly here). This also makes a great meal prep! You can really pair this salad with anything. A burger would be excellent too, alongside this salad.

    To store, keep this salad covered in the fridge. It will stay fresh for up to a week, and in fact, the flavors will become more concentrated and delicious as time goes on.

    As noted above, you can leave the avocado out of the salad and add it right before serving, to avoid it turning brown on you.

    Sweet Corn & Tomato Salad

    I’ve got to be honest. Hot food all summer long just don’t appeal to me. And why should it? It’s a bazillion degrees outside, the humidity is a trajillion percent, and the last thing I want to do is eat something that’s hot. (But I do always want to drink my hot coffee in the mornings. It’s ugly around here until I drink my coffee. In fact, I have one of these in our master bathroom.)

    I call this recipe Sweet Corn & Tomato Salad. But with the kick of cilantro, we’ve also been eating it as a salsa. It is all fresh veggies, so you really can’t go wrong either way! Whip up this tomato salad with tomatoes fresh from your garden and fresh sweet corn early in the afternoon. Toss it in the refrigerator to chill. That night, fire up the grill to cook these burgers or a juicy steak. Ta da, dinner is done!

    I found this recipe in “Grilling & Campfire Cooking” by Gooseberry Patch. This cookbook has plenty of recipes for the grill, for outside cooking, and even cool and refreshing salads like this one. If you love summer “cooking,” this book is for you!

    **PRO TIP #1 – If you’re using fresh sweet corn, you can either boil the ears and then cut the kernels off, or cut the kernels off first and microwave (or boil) the kernels. Cutting the kernels off first saves on burned fingers!

    **PRO TIP #2 – You don’t need to use fresh sweet corn, if you can’t find it right now! Frozen or canned works just as well (use about 3 cups of frozen or two cans). I used last year’s sweet corn that I had stashed in our freezer!

    If you liked this salad, you’ll also love the other recipes in “Grilling & Campfire Cooking.” Check out these other recipes I’ve shared from this cookbook. You won’t want to miss a single one!

    Tomato, Corn, Cilantro Salad

    Searching for a way to shake off the salad doldrums? Lend us your ear. of corn, that is. The staples in this super salad include corn, tomatoes, black beans and onions. Go southwestern tonight!

    Tomato, Corn, Cilantro Salad

    Tomato, Corn, Cilantro Salad


    • 3 corn husks
    • 1/2 red onion
    • 1 bunch cilantro
    • 1 Fresh ground pepper
    • 2 lemons
    • 1/2 cup(s) extra virgin olive oil
    • 20 grape tomato
    • 8 ounce(s) can black beans
    • 3 green onions (optional)
    • 1 dash(es) salt (optional)
    • 1 dash(es) white pepper (optional)


    Soak onion in olive oil until onion is sweet. Cut corn off husks into a bowl and chop grape tomatoes, and bunch of cilantro. Drizzle some oil from onions on top and set aside. Add ground pepper, white pepper, and salt to taste on corn. Mix corn and tomato mixture. Mix well. Juice both lemons pit the juice. Set aside. Chop green onions, and mix with washed and drains black beans (if adding). Toss and add to main salad. Add Olive oil, onions, and lemon juice. Toss well and wait 10 min to serve.

    1. Combine in large bowl:
      • 3 cups fresh corn kernels (cut from about 6 small ears of corn)
      • 5 medium tomatoes, halved, seeded, chopped
      • 2/3 cup finely chopped red onion
    2. In blender, purée until smooth:
      • 1/4 cup olive oil
      • 1/4 cup chopped fresh cilantro
      • 2 tablespoons chopped fresh mint
      • 2 tablespoons white wine vinegar
      • 1 tablespoon fresh lime juice
      • 2 teaspoons (packed) golden brown sugar
      • 1 garlic clove
      • Salt and pepper

    This dish is amazing! It will now be my go to side dish for Mexican food or when I want a corn salad. Although that being said, it is fresh corn season and I am not certain that it would have the same impact with canned corned, but who knows. I made this pretty much as written. I did add one can black beans, decreased and substituted agave syrup for the sugar, and increased the lime. I took this to a party and people were raving about it and asking for the recipe, it really is that good.

    I make this salad all the time when I need to bring a side dish to any summer event. I usually dress it ahead and it's fine to sit as long as it's not too sunny. I steam the corn in the microwave a bit before I cut it off the cob.

    I concur. good but not over-the-top. It's a good addition to a summer menu. Here's what I changed: omitted brown sugar and added a squirt of honey. Added minced cilantro to finished salad. Added red pepper to the tomatoes and corn. Used shallot in lieu of red onion (I was out). I think in a week or so, when the produce is truly at its peak, this might be better. As it was, it's a good buffet item but I think it needed a little something else. Spouse doesn't eat beans or avocado, and I made it for a meat meal so dairy was out. Peaches were not good so I didn't add those (per one reviewer) though that sounded good. Maybe later this summer.

    Good, not great for me. I used red bell pepper in place of tomato as suggested in the recipe notes, and felt like the corn, raw onions, and diced peppers needed an additional texture beyond "crunchy". Adding black beans or avocado like others did would have helped a lot. I did enjoy the cilantro dressing, but I think 2 teaspoons of brown sugar is overkill. I tasted after adding 1/2 teaspoon and stopped there.

    Excellent salad. For the dressing I used both the cilantro and the mint, added the zest of one lime and a little extra lime juice, and did not use brown sugar. I used quartered grape tomatoes instead of regular tomatoes, and added an avocado. I prepared all of the ingredients in advance but did not put the salad together until serving time. I put the corn, tomatoes and onion in a bowl and poured in the dressing. I mixed it gently and then added the avocado. Delicious, will make it again, received lots of compliments.

    This was delicious as is!! I made this as a side dish to an end of summer lobster dinner. A great substitute for corn on the cobb and less messy! Love the idea of adding black beans!

    this was delicious! used bigger cherry tomatoes, halved. otherwise, made as written.

    This was delicious. I used parsley for the dressing, shallots for the onion and added steamed asparagus. Next time I will try it with avocado.

    A terrific way to enjoy peak local corn and tomatoes. I used basil instead of mint along with the cilantro, added a couple of chopped up peaches, and served on a bed of watercress. Rounded it out with Lynneden goat cheese on Bread Alone Tuscan toast--fast, easy, sublime summer dinner.

    I love this recipe. The proportions are perfect, the flavor is fantastic. I think it's great alongside steak prepared as written. The vinaigrette and grilled corn are what makes it--so it's also delicious on romaine with avocado and whatever other veggies you have on hand. Perfect for the summer!

    This recipe was very good over a bed of greens. I doubled the dressing recipe, minus doubling the oil. I also only put in about half of the corn and added a can of black beans. This salad paired with Grilled BBQ chicken was wonderful!

    Increased lime and vinegar. Need to use very fresh corn and tomatoes or don't bother!

    I definitely agree with previous reviews about the brown sugar making it too sweet. I think I would have liked this a lot more without it entirely. As it was, it tasted decent as a salsa with tortilla chips and would have been good with black beans added.

    Like an earlier reviewer noted, corn is already sweet-- the brown sugar makes it too sweet.

    Very good, healthy recipie. At first taste the dressing was a bit sweet, but I added it to the corn, tomato and onion mix anyway. The combination with the red onion really cut the sweetness, and the flavors blended quite well. I reserved a bit of the dressing and drizzled it over a bed of baby spinach, then piled the corn mixture on top very delicious.

    I make this often. I always add a can of rinsed, drained black beans, and usually double the dressing recipe. My favorite way to serve it, is to use it as part of a main dish salad. Spoon it over a large bowl of romaine lettuce. Add some sliced, grilled chicken breasts, sliced avocados and toasted pecans. I sometimes add a little Brianna's Lemon Tarragon Dressing, to the lettuce, if it needs more dressing. You could also add a little cheese. Everyone loves this recipe.

    Fresh, summery, delicious. We added 2 cans of rinsed/drained black beans and grilled the corn. made it even better. Will try basil instead of cilantro next time. My husband thought the dressing was a bit too sweet given the corn is so sweet. Next time may leave out the sugar. I liked it as is. Would definitely serve to guests as a unique side. Very good

    Really delicious and fresh. Perfect with BBQ chicken. A great way to show off the weekend's farmer's market bounty.

    This was very easy. I used the first of the season local sweet corn, and three tomatoes (all I had). The dressing was great. Most of the kids liked it.

    Very light and satisfying. Made with the pork chipotle burgers on this site, good match together.

    I made this salad last night using basil instead of cilantro.(I don't like cilantro) It was wonderful. I added an extra teaspoon of brown sugar.

    Exceptional salad that gets rave reviews. The taste of the mint gives the salad a fresh kick that is complimentary to the cilantro and lime. A great year round salad that adds great color!

    This was an amazingly fresh salad! I blanced the corn in boiling water for a couple of minutes to bring out the beautiful, yellow color. I also added a can of drained and rinsed black beans. We added a wee bit of salt. I work in a nursing home and we have a cooking group every Friday. We made 2 of these. one with mint and cilantro and one with basil from my garden. Each were wonderful and the residents loved it. Especially tasty with tortilla chips. Enjoy!

    This salad is a hit everywhere I take it! I added black beans, avocado and Monterey Jack cheese. I never seem to have mint, but that doesn't seem to matter to anyone. I also cut down the number of tomatoes since I added other ingredients.

    I made this with basil instead of mint, and it was fabulous. I might use mint next time, for a "brighter" flavor, and I think I'll reduce the amount of brown sugar by just a bit. Other than that, though, this salad was perfect. easy, and remarkably good.

    Buttery Sweet Corn, Tomato and Feta Salad

    It’s true, we are officially a redneck family. My husband informed me that we have pumpkins growing in our yard where he threw out the rotting ones from last fall. Here’s the visual on our yard, we seriously have no grass, just sand, weeds and more sand. You wouldn’t guess we live in the heartland, the home to black dirt. Nope, not here on this patch. Sand, beach-like sand and sand burrs. Lush green all around and then us, sand and weeds. It’s beautiful I tell you! Don’t fret we are working on the problem. Although our kids don’t seem to mind having one incredibly large sandbox of a yard. Really, I don’t care where they dig, it’s all fair game in my opinion.

    But like I said we are working on the problem. And the only way we can fix the problem is dirt. Beautiful, black, nutrient-dense, fluffy dirt. We need it and who would have known that in the middle of the heartland, dirt is a fine commodity. Like, you have to pay hard earned cash to get a little black dirt and thus any vegetation to grow. I know, it tears me apart too. Like every time I come to the driveway and see the piles of dirt I cuss a little on the inside, and I don’t cuss folks. Seriously, buy dirt in Iowa. …does anyone else see a problem with this picture?

    I’m slowly getting over the fact that we did write a check for dirt and now are enjoying the heaping piles that are actually growing grass without any help. Soon that lush beautiful grass will be all over our yard. But in the meantime, we have pumpkins. Oh yes, a massive pumpkin vine that is in full bloom smack dab in the middle of our sand patch. My oldest thinks its the greatest thing ever and can’t wait to pick her pumpkins. I guess that area will remain barren of any dirt as I’m sure her little heart would be crushed if she realized we buried it in hopes of something more abundant…cough cough, grass.

    Can you tell I dream about grass….green, soft, beautiful grass. At this point I’m not even sure we have a lawn mower, which could be a problem eventually but for now I can’t tell you the last time we mowed. The moral of the story, we would never have this drama if we didn’t just throw rotting pumpkins in the middle of our yard last year, hoping for the snow to cover them and then rot come spring and turn into compost. If only that were the reason we disposed of our rotting pumpkins in our yard. To make compost, yeah or you can just call it lazy… Rednecks, that’s what we are. I guess you could officially classify us as “those” neighbors…. you know the ones everyone complains about.

    Anywho, moving on to this amazing Buttery Sweet Corn, Tomato and Feta Salad recipe that takes fresh, buttery sweet corn to a completely different level. I will do a write-up later do a blog on corn and if it is something we should be consuming as this too can be controversial in the health world. But for now, lets enjoy only fresh local corn, shall we? The buttery, balsamic mixture poured over the sweetness of the corn and tangy flavor of the feta creates a flavor explosion in your mouth. Hands down the best way I have eaten corn. Plus, who can get over freshly cut corn on the cob? You know it is good when it all sticks together in hunks as opposed to the single kernels. The texture alone is addicting, let alone the flavor combination.

    This kicks up your typical, boring, same ol’ side dish to a whole new level. Like, never complain of boring vegetables again, your family will be begging you for this. Eat it warm or eat it cold, no matter how you eat it you will love it.

    57 sweet corn and tomato salad with fresh cilantro Recipes

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    During the warmer months, I grilled fresh corn pretty regularly. It is a nice change of pace from typical starches.

    I prefer to cook my sweet corn on the grill, either in husk or foil. Either way, remove the silk from the ears before grilling.

    • Grilling in husk adds a smokey element to the corn, which I generally prefer & doesn’t use up my foil. I have also found that I don’t mind eating corn grilled in the husk not smothered in butter. Basting it in seasoned oil before grilling gives it plenty of flavor for me, so that saves quite a few calories.
    • Grilling in foil is better for prepping ahead and it is easier to serve.

    Corn de-silked with outer husk layers removed. Ready to be basted, re-covered by husks and grilled.

    Before & after the grill. Soaking corn in water before grilling will help it steam in the husk, but if you don’t … grilling takes a little longer, and the husks char, which brings a smokey taste to your corn on a gas grill.

    My daughter on a sampling mission.

    Cutting corn off cob for salad.

    This Grilled Corn and Tomato Salad makes a great side dish in itself, or a terrific component to your Tex-Mex style meal. You will actually be seeing it appear here very soon as part of another recipe. I find that the smokey sweet flavor of the in-husk grilled corn pairs nicely with tomatoes, and the dressing zips it up a bit.

    In addition to serving this corn and tomato salad as a side, I also use it in my Fresh Grilled Shrimp & Corn Tacos Recipe.

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    In episode 11 of the latest blockbuster Korean drama, Vincenzo, the tenants at Geumga Plaza misunderstood Vincenzo Cassano's title, confusing consigliere (an adviser to the head of an Italian mafia family) for "corn salad". Since then, fans nicknamed Song Joong-ki (who played the role) as Mr Corn Salad or simply, Corn Salad.

    It's a bittersweet moment now for Vincenzo fans, with only two more episodes to go before the 57th Baeksang Arts Awards Best Actor nominee, Song Joong-ki and the whole cast bid us "Addio!". Viewers are already anticipating the void the show will leave after it airs its finale on 2 May 2021 9pm (KST).

    To ease the sepanx (separation anxiety), we dig around Instagram for some recipes that will remind us that once, there was this "corn salad" that made us cry, laugh and cringe. Buon appetito!

    A quick note before we get to the step-by-step: this version of the recipe is slightly different than the one in the cookbook. I made a few minor adjustments to simplify it and suit my cooking style, but the essence and taste of the dish are the same.

    To begin, remove the kernels from the cobs. The best way to do this is to this (without having corn kernels fly all over the kitchen) is to invert a small bowl inside a larger bowl.

    Hold the cob upright on top of the inverted small bowl, with the flatter end down, and use a sharp knife to slice downward as close to the cob as possible.

    Next, combine the corn, 1-1/2 cups water, salt and sugar in a 10-inch skillet or medium saucepan and bring to a boil.

    Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes — until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan.

    Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper.