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Summer Corn & Tomato Salad

Veggies | Protein | Fat
Prep Time 10 minutes
Servings 4
Author Katie's Conscious Kitchen



  • 2 ears (1.5 cups) fresh sweet summer corn, cooked, cut off the cob 10 oz
  • 1 cup cherry tomatoes, halved 8 oz
  • 1/3 cup red onion, minced 3 oz
  • 1/2 cup red bell pepper, diced 3 oz


  • 1 cup shelled edamame, fresh or frozen 8 oz


  • 1 Tbsp olive oil 0.5 oz


  • 1/4 tsp good quality sea salt or more to taste
  • 1/4 tsp black pepper or more to taste
  • 1 tsp lemon juice, fresh squeezed
  • 1/2 tsp balsamic vinegar or sherry vinegar
  • 1/4 cup fresh cilantro or basil, chopped


  • Roast or boil the corn, according to your preferred method. I usually make this salad with leftover corn from large group summer barbecues. Here's a great guide to cooking corn.
  • Toss together all of the ingredients. I like to add tomatoes at the end as they can be more delicate.
  • This salad can be made up to a day ahead and refrigerated.