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Sweet corn, juicy tomatoes, crumbled feta, and fresh basil come together in this bright, fresh salad—tossed with a simple lemony dressing and ready in just 15 minutes.
This is the kind of recipe I make on repeat all summer long. It’s fresh, fast, and basically foolproof. Sweet corn gets just the right amount of char in the skillet, then it’s tossed with juicy cherry tomatoes, salty feta, and plenty of fresh basil. The whole thing is finished with a squeeze of lemon juice and a sprinkle of pepper—and just like that, your side dish is done.
Whether you’re serving grilled chicken, shrimp skewers, or just piling this on your plate with some chips and guac (yes, I’ve done it), it’s always a crowd-pleaser. The leftovers are even better the next day.
Why You’ll Love This Corn and Tomato Salad
- Quick and easy: 15 minutes from skillet to table.
- Fresh and seasonal: Uses peak summer produce like corn, tomatoes, and basil.
- Customizable: Can be made dairy-free or with frozen corn in a pinch.
- Pairs with everything: Chicken, fish, burgers, tacos—you name it.
- Make-ahead friendly: Tastes great warm or cold.
Ingredients You’ll Need
- Fresh Corn or Frozen Corn Kernels: Fresh off the cob is best in summer, but frozen works beautifully if you’re short on time (or out of season).
- Olive Oil: Adds richness and helps caramelize the corn.
- Cherry Tomatoes: Bursty, sweet, and colorful. Grape tomatoes work too.
- Feta Cheese: Crumbly and salty—balances the sweetness of the corn and tomatoes.
- Fresh Basil: Bright, peppery, and oh-so-summery. Slice it thin just before serving for max flavor.
- Lemon Juice: A little acidity brings everything to life.
- Salt and Pepper: Don’t skip them—they make the other flavors pop.
How to Make Corn and Tomato Salad
This salad comes together in minutes! With just a few ingredients and a hot skillet, you’ll have a bright, flavor-packed side dish on the table in no time.
- Sauté the corn: Heat olive oil in a large nonstick skillet over medium heat. When it begins to shimmer, add the corn and a pinch of salt. Let it cook undisturbed for about 3 minutes to develop that golden, caramelized flavor.
- Finish browning: Stir the corn and continue cooking for another 2 to 3 minutes, stirring just once or twice, until lightly browned and toasty all over.
- Combine the ingredients: Transfer the corn to a large bowl. Add cherry tomatoes, feta, basil, lemon juice, and black pepper. Toss everything together gently.
- Serve and enjoy: Serve the salad warm or pop it in the fridge and enjoy it cold—both ways are delicious!
Expert Tips and Substitutions
- Use fresh or frozen corn: Both work well! If using frozen, just be sure it’s fully thawed and patted dry before cooking.
- No feta? Try goat cheese or skip the cheese altogether for a dairy-free version.
- Want more heat? Add a pinch of red pepper flakes or chopped jalapeño.
- Switch up the herbs: Try cilantro or parsley if you don’t have basil.
- Add a crunch: Chopped bell peppers or cucumber work well.
- Toss in avocado: A few cubes of avocado add creamy texture and buttery flavor—such a good match with the sweet corn and juicy tomatoes.
Storing and Making Ahead
Corn and tomato salad leftovers keep well in an airtight container in the fridge for up to 3 days.
You can prep all the ingredients in advance and mix them just before serving. If you’re making it ahead of time, wait to stir in the basil until the last minute so it stays vibrant and fresh.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes! Just be sure to drain and dry it well before sautéing so it doesn’t steam.
Do I need to cook the corn first?
Technically no… but cooking the corn brings out a rich, toasty flavor that really elevates this dish—it’s a step I never skip, even when using fresh sweet corn.
Can I make this ahead for a party?
Absolutely. Mix everything ahead except the basil, then toss that in just before serving.
More Summer Recipes to Try
If you loved this Corn and Tomato Salad, here are a few more easy favorites you might enjoy:
- Greek Pasta Salad
- Lemon Garlic Grilled Asparagus
- Watermelon Fruit Salad
- Strawberry Cucumber Salad
- Dill Pickle Pasta Salad
Tried this Corn and Tomato Salad with Basil and Feta? Leave a quick review—tell us how your salad turned out!
Corn and Tomato Salad with Basil and Feta
Ingredients
- 2 tablespoons olive oil
- 4 ears of corn, kernels cut from cobs (about 4 cups) or frozen corn, thawed
- 1/4 teaspoon salt
- 6 ounces cherry tomatoes, halved
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh basil, sliced into small pieces
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
Instructions
- In a large nonstick skillet over medium heat, heat the oil until it starts to shimmer. Add the corn and salt. Cook, without stirring, until the corn begins to brown on the bottom, about 3 minutes.
- Stir and continue cooking, stirring once or twice, until the corn is lightly browned all over, 2 to 3 minutes more.
- Transfer the corn to a large bowl. Stir in the cherry tomatoes, feta, basil, lemon juice, and pepper. Serve immediately or chill until ready to serve.
Notes
- Use frozen corn kernels instead of fresh if needed.
- Omit cheese for a dairy-free version.
- Leftovers keep in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious and easy! I substituted mozzarella for the feta and added a sprinkle on f old bay. Yummy and fresh.
I just bought fresh corn and made this it was the best salad I have had in years thanks!
What a perfect, healthy side dish for summer BBQs! Perfect flavors for pairing with pretty much any protein!
I made this tonight and it was delicious! Very easy and light, perfect w/grilled chicken. I cheated and used Trader Joe’s Roasted Corn (frozen) and it still came out great!
Hi, Kathy! I am so glad to hear that loved it.