• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Corn, Tomato Salad

Corn, Tomato Salad

July 2, 2014 By Diane Smith 3 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Corn Tomato Salad on white serving platter
Corn Tomato Salad on white serving platter

This simple Corn, Tomato Salad is a breeze to make and you can test your knife skills by cutting off the kernels from the cob. It’s so sweet on its own that you only need a splash of lemon or lime.

No oil needed here. These beautiful colors for this fresh corn tomato salad make a splash at any event. Add avocado to this simple, delicious salad for a nutrient-dense burst of flavors.

corn-Tomato-Salad

I was excited to use the heirloom sweet corn, heirloom cherry tomatoes, and fresh basil that were at the farmers market. I absolutely love the spring in Boulder because there is just such an abundance of beautiful, local organic produce available.

Have a look at these Fresh vegetable dishes:

  • Cucumber Tomato Salad
  • Kale Salad with Oranges
  • Brussels Sprouts with Raisins
  • Watermelon Salad with Tofu Feta
  • Roasted Curried Cauliflower with Peas

The sweetness of the corn, the tartness of the tomato and the delicious addition of basil is a flavor burst in this fresh corn and tomato salad.

Add chopped avocado for creaminess and you have a winner of a dish that is so enjoyable on a nice, warm, sunny springtime day.

If you’d like a warm corn and tomato salad, after sauteing the corn, add the tomatoes, onion and basil to the pan and heat through. Then, toss in the basil and lemon juice. Top with the avocado and serve warm.

Corn Tomato Salad

Although some people fear corn because of its higher carb andstarch content, it’s still such a wonderful and nutritious food. It’s loaded with antioxidants, dietary fiber and contains lutein and zeaxanthin, both phytochemicals that are responsible for healthy vision.

Corn Tomato Salad on white serving platter

Plus, fresh corn is just such a delicious, naturally sweet treat!

The fresh basil in this corn cherry tomato salad adds a burst of freshness; as well as some antibacterial, antiviral properties for a strong immune system.

I’d love to hear your feedback in the comments below for this Corn Tomato Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

corn-Tomato-Salad
Print Recipe
5 from 5 votes

Corn, Tomato Salad

These beautiful colors make a splash at any event. Add avocado to this simple, delicious salad for a nutrient-dense burst of flavors.
Prep Time20 mins
Total Time20 mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Lemon Squeezer
  • Non-stick pan
  • Glass Mixing Bowls with Lids

Ingredients

  • 2 ears of corn kernels cut off*
  • 1 box grape or cherry tomatoes halved
  • 1 large avocado chopped (optional)
  • 1/4 cup chopped red onion
  • 2 Tbl basil minced
  • Juice of one lemon or lime
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Water sauté the corn in about 1/4 cup water for 3-5 minutes. When done, put onto a plate and cool in the fridge.
  • Add tomatoes, corn, avocado, red onion and basil to a large mixing bowl.
  • Add the lemon or lime juice, salt and pepper and mixed carefully to combine. Let sit for a few minutes for flavors to mix.
  • Top with avocado and sprigs of basil.
  • *To remove the kernels, stand corn on its end inside of a pie tin or other pan and run a knife down the sides until all the kernels are cut off.

Notes

Salt not included

Nutrition

Nutrition Facts
Corn, Tomato Salad
Amount per Serving
Calories
143
% Daily Value*
Fat
 
8.2
g
13
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
15.4
mg
1
%
Carbohydrates
 
18.3
g
6
%
Fiber
 
5.5
g
23
%
Sugar
 
6.1
g
7
%
Protein
 
3.5
g
7
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
33
mg
40
%
Calcium
 
20
mg
2
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Nancy Andres

    September 1, 2017 at 1:04 pm

    Pinned this collorful salad. Looks yummy and will try it.

    Reply
  2. Pam in Sacramento

    September 2, 2017 at 7:44 pm

    Made this salad for dinner tonight…it was excellent! Perfect meal for a hot summer evening. Didn’t have cherry tomatoes, so used a couple of Brandywine tomatoes from my garden. Just chunked them up in small cherry tomato sized pieces. We called it two servings…hubby and I liked it so much, we just split the recipe in half and called it a meal. 🙂 We will definitely make it again. Thank you!

    Reply
    • Diane Smith

      September 2, 2017 at 8:10 pm

      I’m so glad you enjoyed it. I think I ate more than a serving, too. Sweet corn is so delish!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking