Best 7 Corn And Cherry Tomato Salad Recipes

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Indulge in a symphony of flavors with our tantalizing Corn and Cherry Tomato Salad, a refreshing and vibrant dish that celebrates the peak of summer produce. This delightful salad combines the natural sweetness of corn, the juicy burst of cherry tomatoes, and the tangy bite of red onion, all harmoniously blended with a zesty dressing. Served as a vibrant side or a light lunch option, this salad offers a symphony of textures and flavors that will tantalize your taste buds. Additionally, we present two more delectable variations to cater to different dietary preferences and culinary inclinations: a zesty Mexican Corn Salad bursting with zesty Mexican flavors and a savory Grilled Corn Salad with bursts of smoky flavor. Get ready to embark on a culinary journey with these extraordinary corn salad recipes!

Here are our top 7 tried and tested recipes!

CHERRY TOMATO, CORN, AND HALLOUMI SALAD



Cherry Tomato, Corn, and Halloumi Salad image

Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice
6 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic (from 2 cloves)
Kosher salt and freshly ground pepper
2 cups corn kernels (from 2 ears)
3 cups halved cherry or grape tomatoes
4 ounces halloumi, cut into 1/4-inch slices
2 cups packed baby arugula, preferably wild

Steps:

  • Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
  • Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
  • Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING



Barley, Corn, and Cherry Tomato Salad with Basil Dressing image

Categories     Salad     Herb     Tomato     Vegetable     Freeze/Chill     High Fiber     Summer     Chill     Gourmet

Yield Serves 10 to 12

Number Of Ingredients 7

2 cups medium barley
1 teaspoon salt
1/3 cup white-wine vinegar
1 1/2 cups packed fresh basil leaves, rinsed and spun dry
2/3 cup vegetable oil
3 cups cooked fresh corn kernels (cut from about 6 ears)
2 pints cherry tomatoes, halved or, if large, quartered

Steps:

  • In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.

CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD



Corn, Cherry Tomato, Arugula and Blue Cheese Salad image

Categories     Salad     Leafy Green     Tomato     Vegetable     No-Cook     Vegetarian     Blue Cheese     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 3/4 cups fresh corn kernels or frozen, thawed, drained
1 1-pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2-ounce packages arugula, stems trimmed, leaves chopped
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 cup crumbled blue cheese (about 4 ounces)

Steps:

  • Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

CHERRY TOMATO AND CORN SALAD



Cherry Tomato and Corn Salad image

Sweet tomatoes, smoky Gouda, and crisp corn come together for an excellent bite that's bursting with flavor. I threw this together for a picnic with things I had on hand. Serve right away or refrigerate to let the flavors blend. Enjoy!

Provided by mzmoonpie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 ear corn on the cob, unhusked, or to taste
1 pint cherry tomatoes, halved
4 ounces smoked Gouda cheese, cut into 1/2-inch cubes
2 tablespoons olive oil, or to taste
8 fresh basil leaves, cut into strips, or to taste
sea salt and ground black pepper to taste

Steps:

  • Preheat grill for medium-high heat and lightly oil the grate.
  • Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
  • Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 8.4 g, Cholesterol 32.3 mg, Fat 15 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 6 g, Sodium 322.4 mg, Sugar 1.4 g

GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD



GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD image

Categories     Salad     Bean     Tomato     Side     Corn

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
3 ears of corn, husked
1 tablespoon plus 1/2 cup olive oil
1 1/2 cups cherry tomatoes (about 9 ounces), each halved
1/3 cup (packed) thinly sliced fresh basil
1 large shallot, chopped
3 tablespoons white wine vinegar

Steps:

  • Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

GARDENER'S SWEET CORN AND CHERRY TOMATO SALAD



Gardener's Sweet Corn and Cherry Tomato Salad image

This salad is a celebration of the summer garden- fresh ripe corn, sweet juicy cherry tomatoes still warm from the summer sun, and basil picked from the herb garden. I like Yellow Pear and Sweet Million tomatoes, but use whatever grows well in your garden. This is a very simple recipe that is all about using the best that the summer garden can offer. Second rate ingredients will not produce the same result. If you're reading this in the winter, save it until you can use fresh, local produce! You'll be glad you did.

Provided by IngridH

Categories     Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
kosher salt
black pepper, freshly ground
3 cups corn kernels (from about 6 cooked ears of corn)
20 cherry tomatoes (red or yellow or combined)
2 tablespoons fresh basil leaves, thinly siced
1 tablespoon flat-leaf Italian parsley, chopped

Steps:

  • In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
  • Add the remaining ingredients, and toss to coat with the dressing.
  • Taste, and reseason if necessary.

CORN AND CHERRY TOMATO SALAD



Corn and Cherry Tomato Salad image

This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine.

Provided by threeovens

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 cups corn kernels (fresh is better, but frozen will work)
1 pint cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh tarragon, chopped
1/4 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
  • Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
  • Toss and serve.

Tips:

  • Use fresh, ripe ingredients. This will ensure the best flavor and texture in your salad.
  • Choose a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different ingredients. There are many different variations of corn and cherry tomato salad, so feel free to add your own personal touch.
  • Make sure to dress the salad just before serving. This will prevent the dressing from watering down the salad.
  • Serve the salad immediately. Corn and cherry tomato salad is best enjoyed fresh.

Conclusion:

Corn and cherry tomato salad is a refreshing, flavorful, and easy-to-make salad that is perfect for any occasion. With its vibrant colors and textures, this salad is sure to be a hit at your next potluck or barbecue. So next time you're looking for a quick and easy salad recipe, give corn and cherry tomato salad a try. You won't be disappointed!

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