Fresh Summer Corn and Tomato Salad

WW Recipe of the Day: Summer Corn Tomato Salad

Here is a fresh, simple summer salad featuring sweet corn and ripe tomatoes. It’s quick to prepare, bright in flavor, and an ideal accompaniment to grilled mains. This salad shines best in summer when corn and tomatoes are at their peak.

How Many Calories and WW Points in Fresh Corn and Tomato Salad?

Each serving contains approximately 110 calories based on the recipe below.

If you track Weight Watchers (WW), this recipe registers approximately:
5 SmartPoints (Green plan)
1 SmartPoint (Blue plan)
1 SmartPoint (Purple plan)
3 PointsPlus (older plan)

This salad can also fit the Simply Filling or no-count approach when you include the oil in your good health guidelines.

How to Make Summer Tomato Corn Salad

Step 1: Gather and prepare the ingredients. Use the freshest corn and tomatoes you can find for the best flavor.

Step 2: Cut the fresh, uncooked corn kernels from the cob and place them in a large mixing bowl.

Step 3: Add thinly sliced green onions, halved cherry tomatoes, extra virgin olive oil, fresh lime juice or cider vinegar, and a pinch of salt and freshly ground black pepper. Stir gently to combine.

Step 4: Cover the salad and let it rest at room temperature for at least 15 minutes so the flavors can meld.

Step 5: Serve and enjoy. This salad is delightful as a side for BBQ, grilled fish, chicken, or as a light summer lunch on its own.

Recipe Notes

I love the sweet contrast of fresh corn and tomatoes. This is a true no-cook salad—if you prefer the corn cooked, a quick blanch, grill, or roast works well and adds a slightly smoky note.

Cutting corn from the cob can feel tricky the first time. A steady chef’s knife and a large bowl help catch the kernels. A short video demonstration can be useful if you’d like a visual guide.

How To Cut Corn from the Cob

A brief demonstration can show the safest and most efficient technique: stand the cob upright, secure the base, and slice downward with a sharp knife so the kernels fall into a bowl.

Additions and Variations

Possible additions: Chopped red onion, extra sliced green onion, or cubed avocado make great additions. For serving, crisp romaine or iceberg lettuce provides a crunchy base.

Southwestern version: Stir in 1/2 teaspoon ground cumin, 1/4 cup chopped fresh cilantro, and a little chopped jalapeño for heat.

Italian twist: Add 1/4 cup chopped fresh basil and a splash of balsamic vinegar for a Mediterranean flavor profile.

Summer Corn and Tomato Salad Recipe

Equipment

• Chef’s knife
• Cutting board
• Large mixing bowl
• Small whisk or fork for dressing

Ingredients

• 6 ears corn, husks and silk removed
• 1/2 cup thinly sliced green onions
• 3/4 cup halved cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice or cider vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. Cut the fresh, uncooked corn kernels from the cobs into a large bowl.
2. Add the sliced green onions, halved cherry tomatoes, olive oil, lime juice or cider vinegar, and salt and pepper. Stir gently to combine.
3. Cover and let the salad rest for at least 15 minutes to allow flavors to meld, then taste and adjust seasoning before serving.

Notes

• Serving size: 3/4 cup
• Estimated WW Points: 2 (see notes above for plan-specific values)
• Flavor tips: Add avocado for creaminess, or a splash of balsamic for an Italian variation. For a southwestern take, add cumin, cilantro, and jalapeño.

Nutrition

If you like this summer corn and tomato salad, you might also like:

How to Boil Corn on the Cob

How to Make Slow Cooker Corn on the Cob

Pasta with Fresh Corn and Tomatoes

Corn and Tomato Salsa

Pasta and salads that highlight fresh summer produce pair especially well with this simple corn and tomato salad.