Easy & Delicious Corn-Tomato Salad Recipe

You guys, let me tell you about a salad that has saved me more times than I can count when I’ve got little time but big cravings. The Easy & Delicious Corn-Tomato Salad Recipe is just that — a fresh burst of flavor that screams summer in a bowl, whether it’s actually summer or I’m just pretending. What makes it super special? It’s one of those no-fail, no-mess recipes that just works. Trust me, you’re gonna love it.

In my little family, this corn-tomato salad is like the occasional kid savior at dinnertime. Picture this: the sun’s setting, and I’m in a pinch — that’s when this dish swoops in like a hero in a cape, ready for action. My husband’s been known to steal a few bites from the bowl before I can even finish tossing it. It’s become a minor legend in our house because it’s one of the rare things we all agree on — which is saying something!

Why You’ll Love This Easy & Delicious Corn-Tomato Salad Recipe

I’m not just yakking here, folks. Here’s why this salad’s bound to be your new go-to:
– It’s a summer fling with no drama — simple ingredients, simple joy.
– Got five minutes? Boom, you have a salad.
– The colors! It’s like eating a sunset.
– You can totally eat it by itself or throw it on top of some tacos and feel like a genius.

How to Make It

Alright, let’s dive into making this beauty. Start by grabbing all the stuff you need — nothing fancy, I promise. Shuck that corn or go the easy route with a can (we’re not judging here). Chop your tomatoes like you’re on a food network speed challenge. Whip up a quick and zesty dressing with a little olive oil, lime juice, and whatever spices make your heart sing. Now, here’s the fun part — throw it all in a big bowl and give it a whirl like you’re DJing a summer party. Taste, adjust (a little more lime juice if you fancy), and try not to eat it all before it hits the table.

Ingredient Notes

– Corn: Whether you go fresh, frozen, or canned, corn’s the core. Just make sure it’s corn, not something weird.
– Tomatoes: Get the juiciest, reddest ones. Trust me, they make all the difference when your dish starts showing off.
– Lime: Skimp on this and you’re missing the fiesta. Seriously, if it looks dodgy, buy a fresh one.

Recipe Steps

1. Shuck or drain that corn (depending on what you’ve got).
2. Chop those tomatoes like you’re channeling your inner chef.
3. Mix olive oil, lime juice, and spices in a small bowl.
4. Combine everything in a big bowl and toss together.
5. Taste, adjust seasoning if needed, and dig in!

What to Serve It With

Pair this bad boy with anything grilled, stick it next to a burger, or add a scarf of tortilla chips on the side. It’s the Beyonce to your bbq.

Tips & Mistakes

– Over-dressing is a thing, avoid it. Leave something to the imagination.

Storage Tips

In the fridge, this baby lasts a couple of days. Though, if your family’s anything like mine, leftovers are a myth. Cold? Totally edible. Revel in those summer vibes, even if it’s breakfast.

Variations and Substitutions

Listen, once you get comfy with this salad, you can add avocado, slice up some radishes, or toss in black beans for fun. Honey instead of sugar in the dressing when you’re out works just fine. I’ve skipped the lime before — not recommended, but survived.

Frequently Asked Questions

Easy & Delicious Corn-Tomato Salad Recipe

This refreshing corn and tomato salad is quick to prepare and packed with fresh flavors, perfect as a light lunch or a side dish.

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups fresh corn kernels
• ▢ 2 cups cherry tomatoes, halved
• ▢ 0.5 cup red onion, finely chopped
• ▢ 0.25 cup fresh cilantro, chopped optional
• ▢ 2 tablespoons olive oil
• ▢ 1.5 tablespoons lime juice freshly squeezed
• ▢ 0.5 teaspoons salt
• ▢ 0.25 teaspoons black pepper

Instructions

Preparation Steps

• In a large bowl, combine the fresh corn kernels, cherry tomatoes, red onion, and cilantro.
• In a small bowl, whisk together olive oil, lime juice, salt, and black pepper.
• Pour the dressing over the salad ingredients and toss gently to combine.
• Let the salad sit for 5 minutes to allow flavors to meld before serving.

Notes

This salad pairs wonderfully with grilled chicken or fish for a complete meal. Store leftovers in the refrigerator for up to 2 days.