Summer Corn and Tomato Salad

As the sun shines brighter and the days grow longer, nothing embodies the essence of summer quite like a vibrant, refreshing salad. The Sunny Bliss Corn & Tomato Salad is a celebration of the season, combining the sweet crunch of fresh corn with the juicy burst of ripe tomatoes. This salad not only dazzles the palate with its colorful presentation but also offers a medley of flavors that are both invigorating and satisfying. Whether enjoyed as a light lunch, a side dish for a summer barbecue, or even a centerpiece at a picnic, this salad is sure to delight your taste buds and elevate any occasion.

Embrace the essence of summer with the Sunny Bliss Corn & Tomato Salad! This vibrant dish combines sweet corn and juicy cherry tomatoes, creating a refreshing and nutritious salad perfect for warm days. It's versatile enough to suit various diets, whether enjoyed as a light lunch, a barbecue side, or a picnic centerpiece. With its colorful presentation and burst of flavors, this salad is sure to delight your taste buds while celebrating seasonal ingredients. Enjoy the taste of sunshine in every bite!

Print Recipe Pin Recipe

Ingredients

4 ears of fresh sweet corn, husked

2 cups cherry tomatoes, halved (variety of colors if possible)

1 small red onion, finely chopped

1/2 cup fresh basil leaves, chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey or agave syrup

Salt and freshly ground black pepper, to taste

1 avocado, diced (optional)

Crumbled feta cheese or cotija cheese for topping (optional)

Instructions

Cook the Corn: Bring a large pot of salted water to a boil. Add the husked corn and boil for about 4-6 minutes until tender. Remove the corn from the pot and allow it to cool. Once cooled, cut the kernels off the cobs and set aside.

Prepare the Tomatoes: While the corn is boiling, wash and halve the cherry tomatoes. Place them in a large salad bowl.

Add Onions and Basil: To the bowl with tomatoes, add the finely chopped red onion and the freshly chopped basil leaves.

Mix the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey or agave syrup, and a pinch of salt and pepper. Adjust seasoning to taste.

Combine Ingredients: Add the corn kernels to the tomato mixture. Drizzle the dressing over the salad and toss gently to combine all the flavors. If using, fold in the diced avocado carefully to avoid mashing.

Garnish and Serve: Top the salad with crumbled feta cheese or cotija cheese for a savory finish (if desired). Adjust seasoning one last time, then serve immediately or chill for 30 minutes for the flavors to marinate.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings