By Parrott Street Catering
Corn and Tomato Salad
7 steps
Prep:15min
There’s truly no ingredient that better exemplifies the taste of summer, and I’ve found new and fresh ways to enjoy my favorite starchy vegetable, including this perfect summertime salad.
Updated at: Mon, 04 Aug 2025 09:45:40 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
5
Low
Nutrition per serving
Calories112.5 kcal (6%)
Total Fat7.8 g (11%)
Carbs10.9 g (4%)
Sugars5.7 g (6%)
Protein2.2 g (4%)
Sodium89.2 mg (4%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsrice vinegar
½ teaspoongranulated sugar
¼ teaspoonkosher salt
plus more to taste
3 tablespoonsextra-virgin olive oil
4 earscorn
husked and kernels removed
2 pintsgrape tomatoes
halved
2green onions
thinly sliced
¼ cupfresh basil leaves
packed, finely chopped, optional
¼ cupfresh parsley leaves
packed, finely chopped, optional
freshly ground black pepper
to taste
Instructions
Step 1
Make the dressing:
Step 2
In a large serving bowl, whisk together the rice vinegar, sugar, and salt. Slowly whisk in the olive oil until well combined.
Step 3
Add the vegetables:
Step 4
Add the corn kernels, grape tomatoes, and green onions to the bowl.
Step 5
Toss and serve:
Step 6
Toss until well coated. Taste, adding salt and pepper as needed. Top with the fresh herbs and serve.
Step 7
Store leftovers in an airtight container in the fridge for up to 2 days.
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