The perfect side dish all summer long! Corn and Tomato Salad is so simple to prepare, so fresh and always a hit!
I get so caught up in sharing slow cooker recipes with you guys, that I have seriously committed a major fail here! I have neglected to share with you one of my most often made, most beloved recipes of all! This super simple, totally fresh and amazingly delicious Corn and Tomato Salad! After all, what are slow cooker recipes if you don’t have anything to serve along side them? Or maybe you are grilling out and need that perfect summer side dish. This salad has it all and can be made ahead of time to make even easier work of a big family dinner, a pot luck or just a summer grilling session.
You don’t even need to head to the farmers market to get everything you need, and these ingredients are actually pretty easy to find year round for that matter. Maybe you even have a garden? If so, it’s likely you will have some tomatoes and basil! Add some frozen sweet corn and you are practically all set. Can you use fresh corn, of course! But I will stick with the frozen variety here. I think it’s just more consistent and easier to find a sweet variety that you need for this dish.
A fresh onion and a couple minutes of dicing are practically all the prep work that’s needed here. Is it just me, or does anyone else find the process of chopping and slicing veggies, especially in the summer, to be totally relaxing? Just the idea of knowing how fresh everything is really puts me in a good mood. I sure do love summer!
The dressing for this salad is a combo of mayo and sour cream and required just the right amount of vinegar for the perfect tang.
Pour just as much of the dressing as you prefer into the salad and toss, although I recommend using it all. It will be very creamy and so very delicious! The creamy tangy dressing, the crispy sweet veggies and plenty of fresh basil! What more could you ask for in a summer dish! I could practically eat this for dinner on it’s own!
Favorite pairing would be things like:
- BBQ Chicken (slow cooker or grilled)
- Grilled Steak
- BBQ Meatballs
- Slow Cooker Ribs
Corn and Tomato Salad
- 2 cups frozen sweet corn, thawed
- 1 pint grape tomatoes, sliced in half
- 1/4 cup diced red onion
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons white wine vinegar
- 1 teasoon jarred minced garlic
- salt & pepper
- handful of fresh basil, slivered
- Add corn, tomatoes and red onion to a large mixing bowl
- Whisk together mayo, sour cream, vinegar and garlic
- Add salt and pepper to taste
- Toss desired amount of dressing with corn and tomatoes
- Stir in fresh basil
- Let sit in the fridge for 30 minutes or so before serving
- Can be made a day in advance and stored in airtight container in fridge
The original version of this recipe came from a newspaper article that my mom found and read to me over the phone. I’ve since lost the recipe and have modified it over the years to fit our tastes.
Serve these up with my:
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