Tomato, Corn, and Basil Salad Recipe

Tomato, Corn, and Basil Salad in blue bowls

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
75 Calories
3g Fat
12g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 75
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 2g
Vitamin C 11mg 57%
Calcium 11mg 1%
Iron 0mg 3%
Potassium 263mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Keep things light and easy with this no-cook salad filled with fresh, juicy tomatoes, crunchy corn, and peppery basil. It's the ultimate, no-sweat side dish for grilled meat or fish.

Use only the freshest, sweetest corn for this recipe. The kind that’s so tender and sweet you can eat it raw—it isn't being cooked for this recipe. Yes, you can safely eat corn raw, and this salad takes full advantage of its ultra-sweetness by pairing it with bright, acidic tomatoes. Use ripe, high-quality tomatoes for the best results. Add fresh basil and you have a very summery combination. This salad packs well and is good for cookouts, picnics, and more.

If you have cucumbers handy, try a tomato, cucumber, and corn salad instead. Or if you're grilling anyway, you might enjoy a grilled corn salad.


  • 1 tablespoon extra-virgin olive oil, or vegetable oil

  • 1 teaspoon apple cider vinegar, or white wine vinegar

  • 1/4 teaspoon fine sea salt

  • 1/4 shallot, or 1/4 small red onion

  • 3 ears corn

  • 3 medium tomatoes

  • 2 sprigs basil

Steps to Make It

  1. Gather the ingredients.

    Tomato, Corn, and Basil Salad ingredients

    The Spruce Eats / Diana Chistruga

  2. In a salad bowl mix together the oil, vinegar, and salt.

    Oil, vinegar, and salt in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  3. Peel and mince the shallot. Add it to the dressing and stir to combine. 

    Chopped shallot, oil, vinegar, and salt mixture in a bowl, next to a whisk

    The Spruce Eats / Diana Chistruga

  4. Husk the corn and use a sharp knife to cut off the kernels. When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels. 

    Cutting corn kernels from the cob into a bowl

    The Spruce Eats / Diana Chistruga

  5. To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.

    Tomatoes with the stem removed on a wooden cutting board with a knife

    The Spruce Eats / Diana Chistruga

  6. Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.

    Chopped tomatoes on a wooden cutting board with a knife

    The Spruce Eats / Diana Chistruga

  7. Toss the corn and tomatoes with dressing.

    Tomatoes and corn in a bowl with a spoon

    The Spruce Eats / Diana Chistruga

  8. Slice the basil into thin strips (called chiffonade). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

    Thinly sliced basil on a wooden cutting board next to a knife

    The Spruce Eats / Diana Chistruga

Recipe Variations

Add 1 small cucumber (peeled, seeded, and chopped).

Add 1 small raw zucchini, chopped or sliced into ribbons using a vegetable peeler.

Add 1 small fennel bulb, finely chopped.

Add 1 cup sweet green peas (blanched if you like, but raw is good too).

Add 1/3 cup finely chopped feta, queso fresco, or mozzarella.

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