Fresh Corn and Tomato Salad
Gluten Free Living – 2025
This Fresh Corn Salad recipe is something special. It includes fresh corn-on-the-cob that’s boiled and cut down, tomatoes, bell peppers and red onion in the salad. It’s the salad dressing that makes this salad extra good. It includes a dash of cayenne pepper–enough to give the salad a little zip without being overpowering. It also includes fresh, minced parsley and basil which flavor the salad. All in all, this is one terrific side dish for any kind of family gathering or potluck.
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I made a meal for a young couple who had their first baby toward the end of May. I included my favorite go-to meal for company: Pork Chop Supper and Rapid Rise Italian Herb Bread. I added Fresh Corn and Tomato Salad and Nutty Apple Streusel Dessert. They were so grateful for a home-cooked meal. Even though it took us about 45 minutes to get to their house we had an opportunity to hold their sweet baby girl for awhile and catch up on what is happening with them.
The nice thing about this salad is it needs to be made ahead: either very early in the day or even the night before! Which is what I did. That saved me time so that on the day I made dinner for them, all I had to do was start on the dessert, throw a loaf of bread in the breadmaker and then toss together the all-in-one main dish with vegetables. We delivered everything earlier in the day so I didn’t have to drive through rush-hour traffic. 🙁
I’ve always enjoyed fresh corn-on-the-cob. I remember as a child going to my grandparents’ farm in Ohio and picking the corn right off the stalks and eating it straight from the stalk. My cousins and I thought it was a great treat. We loved walking through the corn fields when the corn was just about ready. Corn-on-the-Cob is still one of my favorite things to eat–to this day!
Fresh Corn and Tomato Salad is ideal for picnics, backyard barbecues, Family Reunions or whenever you’re grilling out with friends. You can make it up the night before and not have to worry about a lot of effort the day you need to bring something. A win-win for everyone!
Fresh Corn and Tomato Salad is a delightful summer salad recipe.
This salad uses fresh corn-on-the-cob, tomatoes, bell peppers, fresh, minced parsley and fresh basil.
This is a terrific salad to take on picnics and to Family Reunions.
Fresh Corn and Tomato Salad is healthy, low calorie, gluten free and vegan.
Here’s what I did.
I used these ingredients.
Shuck corn. Boil corn in water over high heat for about 5-7 minutes; remove from heat. Use tongs to remove corn cobs from pot and allow to cool on a platter while preparing other vegetables.
Dice tomatoes; set aside.
Dice green, yellow, red and orange bell pepper. Finely mince red onion; set aside.
Place bell peppers, tomatoes and red onion in a mixing bowl.
Add cooled corn that has been cut off cob.
Place avocado oil and apple cider vinegar in a small mixing bowl; add lemon juice.
Finely mince parsley and cut basil in long, thin strips.
Add basil, parsley and a small amount of cayenne pepper to salad dressing ingredients.
Whisk ingredients well to combine.
Add salad dressing to vegetables in bowl and stir well to combine.
Transfer ingredients to a serving bowl.
Refrigerate several hours or overnight.
Garnish with fresh basil and parsley before serving, if desired.
Fresh Corn and Tomato Salad is great for potlucks–everyone always enjoys it!
I’ve always enjoyed fresh corn right off the cob! When I was growing up all my cousins and relatives lived on farms in Ohio. We would pull fresh corn off the stalks and eat it (without even washing it first!)
Fresh Corn and Tomato Salad is a relatively easy recipe to make and since it’s made in advance, you don’t have to spend much time in meal prep when you’re ready to eat it!
Here’s the recipe.
FRESH CORN AND TOMATO SALAD
(Recipe adapted from Taste of Home, Prize Winning Recipes, pg. 141, “Fresh Corn Salad”)
Fresh Corn and Tomato Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- measuring cups
- measuring spoons
Ingredients
- 4 cups fresh corn from the cob (about six ears corn-on-the-cob)
- 1/2 cup avocado oil
- 1/4 cup apple cider vinegar
- 1 1/2 tsp. lemon juice
- 1/4 cup fresh parsley finely minced
- 1 1/2 tbsp. fresh basil cut in thin strips
- 2 tsp. granulated sugar
- 1/16 tsp. cayenne pepper (if desired, increase to 1/8 to 1/4 tsp.)
- 2 large tomatoes seeded and diced
- 1/2 cup red onion very finely minced
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 1/2 medium orange bell pepper diced
- 1/2 medium yellow bell pepper diced
Instructions
- Place corn in a large stockpot and cover with water.
- Bring to a boil and boil corn for 5-7 minutes, until tender.
- Drain in colander; cool corn and set aside.
- When cool, cut corn off the cob.
- (Amount should equal 4 cups).
- In a large salad bowl, whisk oil, apple cider vinegar, lemon juice, parsley, sugar, basil and cayenne pepper.
- Add corn, tomatoes, red onion and bell peppers to the salad dressing mixture and mix well.
- Cover and chill for several hours or overnight.
- Garnish with fresh, minced parsley and basil before serving, if desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
We used to eat lots of salads like this every time we visited grandparents and relatives in Ohio when we were children. We had large Family Reunions and everyone brought all kinds of great food like this!
Serve Fresh Corn and Tomato Salad in parfait dishes if you desire.
Every bite of this delicious Corn Salad is fantastic!
Fresh Corn and Tomato Salad is a delightful side dish for summer holidays and vacation schedules. Add some grilled hamburgers or steaks and fresh fruit and you’re good to go!
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