Chicago-Inspired Sweet Corn and Tomato Summer Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A refreshing summer salad featuring fresh sweet corn, ripe tomatoes, and a tangy lime dressing, perfect for warm weather meals. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs fresh corn kernels, cherry tomatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (from about 3 ears) fresh corn kernels
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp (about 1 lime) lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp (optional) honey

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 2 cups fresh corn kernels and cook for 3 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking; drain again.
2. Step 2: In a large bowl, combine the cooled corn kernels with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro leaves.
3. Step 3: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp honey until emulsified.
4. Step 4: Pour the dressing over the salad and toss gently until everything is evenly coated. Let sit 10 minutes at room temperature before serving to allow flavors to meld.