This raw corn tomato salad is super fresh, crunchy, and an amazing healthy side dish for your summer grilling adventures. It can be made up to five days ahead, and then pulled out of the fridge just in time for guests to arrive, or makes a great meal prep dish.
Corn Tomato Salad Recipe
If you've never had raw corn, you're just going to have to trust me on this one. Raw corn is super crunchy and very sweet, but you do need to make sure to get it when it is in peak season. I do not recommend using middle-of-the-winter corn for this. Wait until the summertime to get the freshest, most delicious corn you can find.
The secret to making this corn tomato salad amazing?
MILK the corn. That's right. CORN MILK. If you aren't familiar with it, here's how you get it:
- Firmly grip the pointed end of the de-husked corn ear.
- Place the flat end inside a large bowl or on a cutting surface.
- Remove the kernels with the blade of the knife.
- Flip the knife over, and run it along the de-kerneled cob, pressing the back of the knife into the cob to get the "milk" out.
Variations on Corn Tomato Salad
Not only is this recipe great as-is, it's also delicious with any number of things added to it.
- Avocado
- Jalapeno
- Red Bell Peppers
- Bacon (yes, BACON)
- Crumbled Feta Cheese
If you like this healthy bbq side dish, you might also like these recipes:
Corn Tomato Salad
Ingredients
- 1 cup fresh basil leaves loosely packed
- ½ cup finely diced red onion See Notes
- 2 cups cherry tomatoes sliced in half
- ¼ cup cider vinegar
- ¼ cup extra virgin olive oil
- 6 ears corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Remove the kernels from the raw corn ears. After the kernels have been removed, run the back of your knife over the leftover cobs to "milk" the corn. Once you cannot get any more corn bits or corn milk from the cob, discard the cob.
- Add all of the other ingredients to the raw kernels, kernel bits, and corn milk. Stir to combine. You may serve immediately, or let it sit in the fridge for up to 5 days before serving.
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Great recipe! I added Jalapeño for some kick. Thinking of adding black beans for a great vegetarian dish. Leftovers will be repurposed in quesadillas!