By Parrott Street Catering
Heirloom Tomato & Corn Salad
10 steps
Prep:15min
Updated at: Mon, 23 Feb 2026 10:32:11 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
3
Low
Nutrition per serving
Calories89.6 kcal (4%)
Total Fat5.7 g (8%)
Carbs8 g (3%)
Sugars4.7 g (5%)
Protein2.8 g (6%)
Sodium258 mg (13%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbheirloom tomatoes
Tomatoes, sliced into wedges or rounds
1 earsfresh corn
kernels cut off the cob, can be left raw, blanched, or grilled
0.5red onion
thinly sliced, optional soak in ice water for 10 mins to reduce sharpness
¼ cupfresh basil leaves
torn or chiffonade
1 Tbspextra virgin olive oil
1 Tbspbalsamic vinegar
or red wine vinegar
Salt
Seasoning, preferably flaky sea salt
black pepper
freshly ground, to taste
queso fresco
Instructions
Step 1
Prepare the Ingredients: Slice the tomatoes and arrange them on a platter or in a bowl. Cut the kernels off the raw, blanched, or grilled corn.
Step 2
Combine: Sprinkle the corn and thinly sliced red onion over the tomatoes.
Step 3
Dress: Drizzle the olive oil and vinegar over the salad.
Step 4
Season: Season with salt and black pepper to taste.
Step 5
Finish: Top with fresh basil and toss gently.
Step 6
Serve: Let the salad sit for 10-30 minutes at room temperature before serving to allow the flavors to blend
Step 7
Serve at Room Temp: Do not serve this salad straight from the fridge; room temperature brings out the delicate flavors of the tomatoes.
Step 8
Additions: Enhance the salad with crumbled queso fresco, feta, or goat cheese.
Step 9
Flavor Boosters: Add chopped jalapeño for heat, sliced avocado for creaminess, or toasted pine nuts for crunch.
Step 10
Corn Prep: If the corn is in peak season, you can use it raw. For more depth, quickly char the kernels in a pan or on the grill
Notes
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