Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette

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

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 salads (vegetarian) ready in about 20 minutes pairs (about 3 ears) fresh corn kernels, halved 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.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 120 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette?

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 Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette?

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 Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette 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 Sautéed Omaha Corn and Tomato Salad with Basil Vinaigrette 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.

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