The Ultimate 5-Minute Corn and Tomato Salad (Perfect for the 4th of July!)

Happy 4th of July! Are you looking for that one perfect, incredibly fresh, and ridiculously easy side dish to bring to the cookout today? A dish that requires no cooking, comes together in minutes, and tastes like pure summer in a bowl? This vibrant Corn and Tomato Salad is your answer.

This is your ultimate guide to creating the most refreshing and crowd-pleasing summer salad imaginable. We toss sweet, crisp corn kernels with juicy grape tomatoes, salty feta cheese, and fresh green onions, all brought together with a simple, zesty lemon vinaigrette. It’s a celebration of peak-season produce at its absolute best.

What makes this recipe so special is its incredible simplicity and its “no-cook” nature, making it the perfect stress-free contribution to any party. This Corn and Tomato Salad is light, healthy, and bursting with flavor—a welcome, refreshing contrast to heavy barbecue fare.

Table of Contents

Table of Contents

The Star of the Show: The Corn

The absolute key to the best Corn and Tomato Salad is using fresh, in-season corn. When corn is at its peak during the summer, it is incredibly sweet, juicy, and so tender that it can—and should—be eaten raw, right off the cob.

• To Cook or Not to Cook? For the quickest, easiest, and crunchiest salad, we recommend using the corn raw. It has a fantastic, crisp texture. However, if you have a few extra minutes and the grill is already hot for your 4th of July cookout, grilling the corn first will add an incredible smoky, charred flavor that takes this salad to the next level.
• How to Choose the Best Corn: Look for ears with bright green, tightly wrapped husks and fresh, slightly sticky tassels. The kernels should be plump and fill the entire cob.
• The Easiest Way to Cut Kernels: To cut the kernels off the cob without them flying all over your kitchen, stand the cob upright in the center hole of a bundt pan or in a small bowl placed inside a larger bowl. As you slice down the sides with a sharp knife, the kernels will be neatly collected in the pan or bowl.

The Key Ingredients for Your Corn and Tomato Salad

This recipe uses a handful of simple, vibrant ingredients to create a symphony of summer flavor.

• Fresh Corn Kernels: The sweet, crunchy base of our salad.
• Grape or Cherry Tomatoes: These are perfect because they are sweet, juicy, and hold their shape well when halved.
• Crumbled Feta Cheese: Adds a creamy texture and a wonderfully salty, briny flavor that perfectly balances the sweet corn and tomatoes. For the best flavor, buy a block of feta in brine and crumble it yourself.
• Green Onions: Provide a mild, fresh, oniony bite without being overpowering.
• The Simple Vinaigrette: We use a simple dressing of fresh lemon juice and good-quality olive oil. This light dressing allows the fresh flavors of the vegetables in this Corn and Tomato Salad to shine.

Step-by-Step Guide to Your 5-Minute Salad

This no-cook recipe comes together in a flash. It’s all about simple assembly.

1. Prepare Your Vegetables: If using fresh corn on the cob, cut the kernels off. Halve your grape tomatoes. Thinly slice your green onions.
2. Combine in a Bowl: In a large serving bowl, stir together the 4 cups of corn kernels, 2 cups of halved grape tomatoes, and 1/3 cup of sliced green onions.
3. Add the Dressing: Drizzle the 1/4 cup of fresh lemon juice and 1/4 cup of olive oil over the vegetables. Toss gently to combine.
4. Gently Add the Feta: Add the 1/2 cup of crumbled feta cheese to the bowl. Stir very gently one last time, just enough to incorporate the feta without it breaking down too much into the dressing.
5. Season and Serve: Season your Corn and Tomato Salad with salt and pepper to your liking. You can serve it immediately, or let it sit for a few minutes for the flavors to meld.

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Make-Ahead and Storage Information

This Corn and Tomato Salad is at its absolute best when served the day it’s made, as the vegetables are at their freshest and crispest.

• Making it Ahead for a Party: If you need to make it a few hours ahead of time, you can combine the corn, tomatoes, and green onions in one bowl, and whisk the lemon juice and olive oil together in a separate small jar. When you get to the party, simply pour the dressing over the salad, add the feta, and toss everything together right before serving.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad will still be delicious, but the vegetables will soften slightly.

Creative Variations and Add-Ins

This simple Corn and Tomato Salad is a perfect canvas for your own creative touches.

Add-In Idea	How to Adapt the Recipe	The Delicious Result
Creamy Avocado	Gently fold in 1 large, diced avocado just before serving. The creamy texture is a fantastic addition.	Adds a rich, buttery texture and healthy fats to the salad.
Fresh Herbs	Add 1/4 cup of chopped fresh basil, mint, or dill along with the green onions.	Brightens up the salad with an extra layer of fresh, herbaceous flavor.
A Protein Boost	To turn this from a side dish into a light lunch, add a can of rinsed and drained chickpeas or some grilled chicken or shrimp.	Makes for a more substantial, well-rounded meal.
A Spicy Kick	For those who like a little heat, add one finely diced jalapeño (seeded for less heat) or a pinch of red pepper flakes to the salad.	Adds a surprising and delightful spicy kick that complements the sweet corn.

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Conclusion: The Taste of Pure Summer

This Corn and Tomato Salad is a perfect celebration of summer’s bounty. It’s a simple, honest, and incredibly delicious dish that proves you don’t need complicated recipes to create amazing flavor. It’s light, refreshing, and the perfect, effortless side dish for your 4th of July celebration and all your summer gatherings. We hope you enjoy this beautiful taste of summer!

Frequently Asked Questions (FAQs)