Celebrate Summer: Cilantro Tomato Corn Salad Recipe

Summer is the perfect time to enjoy fresh, vibrant salads bursting with flavor. This Cilantro Tomato Corn Salad is a celebration of the season’s bounty, combining the sweetness of corn, the tang of tomatoes, and the zesty brightness of cilantro. It’s incredibly easy to make, requires minimal cooking, and is guaranteed to be a crowd-pleaser at barbecues, potlucks, or even as a light and refreshing lunch.

This salad is not only delicious but also incredibly versatile. You can easily customize it to your liking by adding other vegetables, cheeses, or proteins. It’s a wonderful way to use up fresh produce from your garden or farmer’s market and create a healthy, flavorful meal.

## Why You’ll Love This Cilantro Tomato Corn Salad

* **Fresh and Flavorful:** The combination of sweet corn, juicy tomatoes, and herbaceous cilantro creates a symphony of flavors that is both refreshing and satisfying.
* **Easy to Make:** This salad comes together in minutes with minimal cooking involved. Simply grill or boil the corn and then toss all the ingredients together.
* **Versatile:** This salad is highly adaptable to your taste preferences. Add your favorite vegetables, cheeses, or proteins to create a unique and personalized dish.
* **Healthy and Nutritious:** Packed with fresh vegetables, this salad is a great source of vitamins, minerals, and fiber.
* **Perfect for Summer Gatherings:** This salad is a crowd-pleaser and is perfect for barbecues, potlucks, picnics, or any other summer gathering.

## Ingredients You’ll Need

* **Corn:** Fresh corn on the cob is ideal for this recipe. You can grill, boil, or even roast the corn for added flavor. Canned or frozen corn can be used in a pinch, but fresh corn will provide the best flavor and texture.
* **Tomatoes:** Choose ripe, juicy tomatoes for the best flavor. Roma tomatoes, cherry tomatoes, or grape tomatoes are all great options.
* **Cilantro:** Fresh cilantro adds a bright, zesty flavor to the salad. Make sure to wash and dry the cilantro thoroughly before chopping it.
* **Red Onion:** Red onion adds a sharp, pungent flavor to the salad. If you prefer a milder flavor, you can soak the red onion in cold water for a few minutes before adding it to the salad.
* **Jalapeño (Optional):** If you like a little heat, add a finely chopped jalapeño to the salad. Be sure to remove the seeds and membranes before chopping to control the spiciness.
* **Lime Juice:** Fresh lime juice adds a bright, acidic flavor to the salad and helps to balance the sweetness of the corn and tomatoes.
* **Olive Oil:** Extra virgin olive oil adds richness and flavor to the salad.
* **Salt and Pepper:** Season the salad to taste with salt and pepper.
* **Optional Add-ins:** Avocado, black beans, crumbled feta cheese, cotija cheese, bell peppers, cucumbers.

## Equipment You’ll Need

* **Large Bowl:** To mix all the ingredients together.
* **Cutting Board:** To chop the vegetables.
* **Knife:** To chop the vegetables.
* **Grill, Pot, or Oven:** To cook the corn (optional).
* **Measuring Spoons and Cups:** To measure the ingredients for the dressing.

## Step-by-Step Instructions

Here’s a detailed guide to making this delicious Cilantro Tomato Corn Salad:

**Step 1: Prepare the Corn**

* **Grilling:** Preheat your grill to medium heat. Remove the husks and silk from the corn. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Allow the corn to cool slightly before cutting the kernels off the cob.
* **Boiling:** Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, or until the kernels are tender. Drain the corn and allow it to cool slightly before cutting the kernels off the cob.
* **Roasting:** Preheat your oven to 400°F (200°C). Remove the husks and silk from the corn. Place the corn on a baking sheet and roast for 20-25 minutes, or until the kernels are slightly browned and tender. Allow the corn to cool slightly before cutting the kernels off the cob.
* **Using Canned or Frozen Corn:** If using canned or frozen corn, drain and rinse the corn (if using canned). There’s no need to cook it, just ensure it’s thawed if frozen.

**Step 2: Chop the Vegetables**

* While the corn is cooling, chop the tomatoes, red onion, cilantro, and jalapeño (if using).
* For tomatoes, you can dice them into bite-sized pieces. Cherry or grape tomatoes can be halved or quartered.
* Finely dice the red onion. If you find the flavor too strong, soak the diced onion in cold water for about 10 minutes, then drain well before adding to the salad.
* Roughly chop the cilantro. Don’t be afraid to include the stems, as they are packed with flavor.
* If using jalapeño, remove the seeds and membranes (for less heat) and finely chop.

**Step 3: Make the Dressing**

* In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Adjust the amounts to your liking. You can also add a pinch of sugar or honey to balance the acidity, if desired.

**Step 4: Assemble the Salad**

* In a large bowl, combine the corn kernels, chopped tomatoes, red onion, cilantro, and jalapeño (if using).
* Pour the dressing over the salad and toss gently to combine.

**Step 5: Chill and Serve**

* For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
* Before serving, taste the salad and adjust the seasoning as needed. Add more salt, pepper, or lime juice to taste.

## Tips and Variations

* **Add Protein:** Add grilled chicken, shrimp, or black beans to make this salad a complete meal.
* **Add Cheese:** Crumble feta cheese or cotija cheese over the salad for a salty, tangy flavor.
* **Add Avocado:** Diced avocado adds a creamy texture and healthy fats to the salad. Add it just before serving to prevent it from browning.
* **Spice it Up:** Add more jalapeño or a pinch of cayenne pepper to increase the heat.
* **Sweeten it Up:** Add a drizzle of honey or maple syrup to balance the acidity of the lime juice.
* **Make it Creamy:** Add a dollop of sour cream or Greek yogurt to the dressing for a creamy texture.
* **Use Different Herbs:** Experiment with different herbs, such as parsley, basil, or mint, to change the flavor profile of the salad.
* **Make it Ahead:** You can make the salad a day ahead of time, but add the avocado just before serving to prevent it from browning. The flavor actually improves as it sits!
* **Grilling Hack:** For extra smoky flavor, grill the tomatoes and red onion alongside the corn.
* **Corn Cutting Tip:** Stand the corn on its end in a large bowl. Use a sharp knife to cut the kernels off the cob. The bowl will catch the kernels and prevent them from scattering.

## Serving Suggestions

This Cilantro Tomato Corn Salad is incredibly versatile and can be served in a variety of ways:

* **As a Side Dish:** Serve it as a side dish at barbecues, potlucks, or picnics.
* **As a Topping:** Use it as a topping for grilled chicken, fish, or tacos.
* **As a Salad:** Serve it as a light and refreshing salad for lunch or dinner.
* **With Chips:** Serve it with tortilla chips for a delicious and healthy snack.
* **In a Bowl:** Create a bowl with quinoa, black beans, avocado, and this corn salad for a hearty and nutritious meal.

## Nutritional Information (Approximate)

(Per serving, varies based on ingredients and portion size)

* Calories: 150-250
* Fat: 8-15g
* Saturated Fat: 1-3g
* Cholesterol: 0mg
* Sodium: 100-300mg
* Carbohydrates: 20-30g
* Fiber: 3-5g
* Sugar: 5-10g
* Protein: 3-5g

## Storage Instructions

Store leftover Cilantro Tomato Corn Salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, but the flavor will still be delicious.

## Cilantro Tomato Corn Salad Recipe Card

Here’s a printable recipe card for your convenience:

**Recipe Name:** Cilantro Tomato Corn Salad

**Prep Time:** 15 minutes

**Cook Time:** 15 minutes (if grilling/boiling corn)

**Total Time:** 30 minutes

**Servings:** 6-8

**Ingredients:**

* 4 ears of fresh corn, husked
* 2 cups cherry tomatoes, halved or quartered
* 1/2 cup red onion, finely diced
* 1/2 cup fresh cilantro, chopped
* 1 jalapeño, seeded and minced (optional)
* 1/4 cup lime juice, fresh
* 1/4 cup olive oil, extra virgin
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional Add-ins: 1 avocado, diced; 1/2 cup black beans, rinsed and drained; 1/4 cup crumbled feta or cotija cheese

**Instructions:**

1. **Prepare the Corn:** Grill, boil, or roast the corn until tender. Let cool slightly, then cut kernels from the cob.
2. **Chop Vegetables:** Dice the tomatoes and red onion. Chop the cilantro and jalapeño (if using).
3. **Make the Dressing:** In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. **Assemble the Salad:** In a large bowl, combine the corn kernels, tomatoes, red onion, cilantro, and jalapeño (if using).
5. **Dress the Salad:** Pour the dressing over the salad and toss gently to combine.
6. **Chill and Serve:** Chill in the refrigerator for at least 30 minutes before serving. Taste and adjust seasoning as needed. Garnish with optional add-ins if desired.

Enjoy this vibrant and flavorful Cilantro Tomato Corn Salad! It’s a perfect way to savor the flavors of summer and impress your friends and family.

This recipe is sure to become a new favorite. Don’t hesitate to experiment with different variations and make it your own. Happy cooking!