Kansas City Downtown Sweet Corn and Tomato Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing summer salad featuring sweet corn, ripe tomatoes, and fresh herbs dressed in a tangy vinaigrette, inspired by Kansas City’s vibrant downtown markets. This American-inspired salad recipe (vegetarian), ready in about 22 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 150 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.

Prep: 15 min Cook: 7 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a dry skillet over medium-high heat, add 3 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until the corn is slightly charred and fragrant. Remove from heat to cool.
  2. Step 2: In a large bowl, combine the cooled corn, 2 cups halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh basil, and 2 tbsp chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the salad and toss gently to combine all ingredients. Chill the salad for 15 minutes before serving to let flavors meld.

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