Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A fresh summer salad featuring sweet corn sautéed with ripe tomatoes and dressed in a bright basil vinaigrette, inspired by Omaha’s local produce. This American-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs fresh corn kernels, cherry tomatoes, olive oil 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 (about 3 ears) fresh corn kernels
• 1 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups fresh corn kernels and 1/4 cup finely diced red onion, sautéing for 4-5 minutes until the corn is lightly golden and onions soften.
2. Step 2: Add 1 cup halved cherry tomatoes to the skillet and cook for an additional 2 minutes until tomatoes begin to soften but retain shape.
3. Step 3: In a small bowl, whisk together 1 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil leaves.
4. Step 4: Remove the skillet from heat, transfer the corn and tomato mixture to a serving bowl, and toss with the basil vinaigrette while still warm to meld flavors.