Midwest-Style Roasted Corn and Tomato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad that highlights sweet roasted corn and ripe tomatoes tossed with tangy vinaigrette and fresh herbs. This american-inspired salads (vegetarian) ready in about 30 minutes pairs ears, husked fresh corn on the cob, halved cherry tomatoes, finely diced 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: 10 min Cook: 20 min Serves 4 American cuisine 150 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 3 husked ears of fresh corn on a baking sheet and roast for 20 minutes, turning halfway, until kernels are golden and slightly charred.
  2. Step 2: Let corn cool slightly, then using a sharp knife, cut the kernels off the cobs and transfer approximately 3 cups of kernels to a large mixing bowl.
  3. Step 3: Add 2 cups halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil to the bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the corn and tomato mixture and toss gently to combine.
  6. Step 6: Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Midwest-Style Roasted Corn and Tomato Salad take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Midwest-Style Roasted Corn and Tomato Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in Midwest-Style Roasted Corn and Tomato Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwest-Style Roasted Corn and Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Midwest-Style Roasted Corn and Tomato Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes