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.
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.
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.
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
This recipe is Certified Plantricious because it meets the following guidelines.
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 (mgs) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calorie
| Prep Time | 20 minutes |
Servings
Serving Size |
people
about 1 cup |
- 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
Ingredients
|
- 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.
Salt not included
Pinned this collorful salad. Looks yummy and will try it.
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!
I’m so glad you enjoyed it. I think I ate more than a serving, too. Sweet corn is so delish!