Fresh Corn & Tomato Salad

A salad simple in name but much more than the sum of its parts, a classic summer dish, best with garden-fresh tomatoes and corn.

Fresh Corn & Tomato Salad
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
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Suddenly it is August again, so hot,
breathless heat.

I sit on the ground

in the garden of Carmel,

picking ripe cherry tomatoes

and eating them.

They are so ripe that the skin is split,

 so warm and sweet

from the attentions of the sun,

 the juice bursts in my mouth,

an ecstatic taste,

and I feel that I am in the mouth of summer,

 sloshing in the saliva of August.

Hummingbirds halo me there,

in the great green silence,

and my own bursting heart

splits me with life.
“Cherry Tomatoes”
by poet Sr. Anne Higgins
via Writer's Almanac
ALANNA's TIPS This salad – or wait, is it a side dish? – has moved me to the 'mouth of summer' twice now, once warm and then the second time at room temperature. As with many simple dishes, the specifics can be important. I think the proportion of tomatoes:corn is perfect. So is the amount of salt and pepper, be generous with both. Do take the time to cut up the cherry tomatoes, they need to soak up the vinaigrette to develop a small measure of sharpness to contrast with the creamy corn.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 25 minutes
Time to table: 25 minutes – 2 hours
Makes about 4 cups
  • 1 teaspoon good olive oil
  • 1/2 teaspoon good vinegar
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 2 cups (8 ounces) cherry or grape tomatoes, halved if small, quartered if large
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 1/2 a bunch of green onions (about 4 or 5), trimmed and chopped, white and green parts both
  • 4 ears corn, kernels cut off and the cobs ‘milked’ of their liquid

TOMATOES In a large bowl, combine the tomato ingredients and let marinate for 15 – 20 minutes while continuing.

CORN In a large skillet, melt the butter, salt and pepper on medium heat until beginning to sizzle. Stir in the green onion and cook, stirring occasionally, until just soft. Stir in the corn and the ‘corn milk’ and cook another five minutes, until the corn is just barely cooked.

COMBINE Stir the corn into the tomato mixture. Serve warm if you like, otherwise, let rest for a bit and serve at room temperature. Savor!

NUTRITION ESTIMATE (How many calories in Fresh Corn & Tomato Salad? How many Weight Watchers points in Fresh Corn & Tomato Salad?) Per Cup: 117 Calories; 5g Tot Fat; 2g Sat Fat; 7mg Cholesterol; 182mg Sodium; 18g Carb; 3g Fiber; 4g Sugar; 3g Protein; Weight Watchers 2 points This recipe has been 'Alanna-sized' with reductions in fat.
Adapted from the much-missed Gourmet Magazine, published on Epicurious

A Milestone

On a personal note, this is my 300th column! It's a milestone I'd not have given good odds considering an almost-casual decision to begin writing Kitchen Parade after the death of my mother, its first author. Proud as I am to reach this mark, perspective is important: the best estimate is that my mother wrote 600 columns. Seems I'd best get back in the kitchen!

What Vegetable Puts You in the 'Mouth of Summer'?

You know, the one you long for all winter long, the one that can't arrive soon enough, the one that inspires you to think, 'summer in a bowl'?
Let me know in the comments!

More Recipes for Summer's Best Sweet Corn

(hover for a description, click a photo for a recipe)
Fresh Creamed Corn Sengalese Soup (Shrimp Soup with Corn & Honey) Sweet Potato Salad
~ more corn recipes ~

More Recipes for Summer's Best Tomatoes

(hover for a description, click a photo for a recipe)
Panzanella Homemade Mayonnaise for BLTs Summer's Tomato Soup

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Our local corn is so delicious this year, we have been getting a dozen ears every Sunday to have throughout the week! This looks fabulous and I'll have to try it in one of our dinners.
Sounds really good, but how do you milk the cob?? Am I the only one who doesn't know how this is done?
Anonymous ~ Great question!

First slice the kernels off the cob. If you do this with the corn held upright in a tall bowl, the kernels will drop into the bowl rather than scatter all over. Much less mess! Then to 'milk' the cob, run the dull side of the knife's blade down the cob, this will expel the corn 'milk' into the bowl and capture it.

I guess I should write a post about this! Thanks for the idea!
Your corn and cherry tomato salad has me drooling. I don't think I've ever actually combined the two - and unfortunately right now don't have either, but it's already been bookmarked for next year!
My wife Jan and I just finished eating your corn and tomato salad for supper, leftovers from last night. We gave it an A+ the first night and an A tonight. Another great recipe, thank you.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna