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Corn, Sweet Onion, and Tomato Salad

"An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish."
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1 h 25 m servings 118 cals
Original recipe yields 8 servings (8 to 12 servings)


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. Cover, and chill for 45 minutes to an hour. Stir before serving.


  • Cook's Note:
  • You can substitute fresh corn that has been cut off the cob. Just blanch the corn briefly in lightly sugared and salted water.

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Read all reviews 45
  1. 58 Ratings

Most helpful positive review

Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a lit...

Most helpful critical review

This was very pretty but bland. I made it for Thanksgiving, because I thought it would make a good side and it pretty much sat untouched. If I make it again, I will skip the rice vinegar (too s...

Most helpful
Most positive
Least positive

Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a lit...

This is a great warm weather recipe! I'd only suggest that you be careful with the vinegar; I was preparing it in the middle of the night and not paying close attention. I added the full 1/3 c...

Light, colorful salad with a zippy dressing perfect for a summer barbeque! I used tomatoes from my own garden and lightly grilled corn on the cob leftover from dinner the evening before. I fou...

Good tasting and very pretty/colorful salad. I put some romaine lettuce in mine, along with some cucumber. I subbed white vinegar for the rice, but to give it more zest next time, might try add...

This turned out GREAT! I used fresh corn off-the-cob, subbed parsley for cilantro, and white vinegar for the rice vinegar. I made such a large quantity that I had leftovers for a few days, but...

Very good and very simple. Since I'm the only one in the house who likes cilantro, I just used the corn, tomatoes and sweet onions. I blended enough white vinegar with sugar and water, and it wa...

This recipe was perfect for a summer bbq and everyone loved it. Very easy and tasty. I didn't have rice vinegar so i used apple cider vinegar and added some sugar to taste. I used purple onion...

This is a very fresh tasting salad, with no oil, which I enjoy. The onion was a little overpowering, but that is definitely something I can just cut back on for my taste.

Excellent salad for summer, especially for BBQ's. I used fresh corn, blanched lightly and Santa Sweets tomatoes, diced. Red onion went especially well.