Corn Tomato Salad Recipe -
Corn Tomato Salad Recipe
  • READY IN 40 mins

Corn Tomato Salad

Recipe by  

"This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    40 mins


  1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  2. In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

Made this last night with bbq pork loin rack on grill. Didn't have a few ingredients: Cayenne, so used Hungarian Hot Paprika, fresh corn, so used canned, instead of vinegar & olive oil, used dressing, used canned diced tomatoes. Everyone loved it. Thanks for making my boring corn a little more exciting.

Most Helpful Critical Review
Jun 05, 2007

I was not happy with this salad. There was so much oil that when i took a bite, my lips were greasy! I would recommend cuting out the oil completely as it really doesnt need it at all. If you see my picture, you can see the salad swimming in the oil.


24 Ratings

Aug 10, 2007

This was surprisingly good! I was amazed that my family liked it. I thought they wouldn't be too crazy about the heavyhandedness of the basalmic vinegar. I think the key to making this salad work well is to use only the best farm-fresh vegetables and to mix the minced garlic, basalmic vinegar and olive oil well before mixing it with the vegetables. I used a green pepper as I didn't have a red one. I definitely will make this recipe again - especially when I have an excess bounty of fresh corn on the cob.

Sep 07, 2010

The first time I made this I had to drain the oil and vinegar from the salad. The next time I used 2 T of each. This time I doubled the recipe and used 1/4 cup each of the oil and vinegar. This seems to be the perfect amount and the salad has been a big hit at gatherings.

Aug 23, 2010

My husband loved this dish. I cut down on the oil and vinegar for this recipe. I only used 1/4 cup oil and 1/4 cup balsamic vinegar and still strained it out of the salad before serving so it wouldn't be so oily. Delicious!

Mar 05, 2010

loved it and my husband loved it too. used frozen sweet corn kernels as that's what i had. still tasted great :) thanks for sharing!

Aug 17, 2006

This was a delicious way to use up left over corn on the cob. It could be mistaken for a relish! Next time I would ease up on the onion! I served it with grilled sausage and it was a great combo.

Jul 30, 2006

Nice little summer salad. Added a bit of sugar and left out the tomato. Used fresh ears of white corn.


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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