Corn Tomato Salad with Jalapenos
Fresh Corn tomato salad with Vidalia onions is a popular fresh summer salad combination. This simple recipe is sure to be a staple at backyard BBQs! For more fresh favorites, see my Salad page.
Yay! It’s Vidalia Onion season, and you must try this Corn Tomato Salad with Vidalia Onions! Some of you are probably asking, “What is a Vidalia Onion?”.
Well, it’s the tastiest onion in the south, y’all. When these beauties come into season each year, I stock up on them like a super hoarder.
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These onions have been grown in Vidalia, Georgia, since the early 1930s. The reason behind that is that the low sulfur content in the soil where the onions are grown makes them super sweet. They are hands down my favorite onions.
Corn Tomato Salad with Jalapenos
This recipe is great for any BBQ or get-together. But don’t fret if you are not able to get your hands on some Vidalia onions; you can use any sweet onion for this recipe, and it will turn out just as great.
This salad makes a great base for other summer salads. You can change it up by adding in ingredients or replacing some of them. See the list below.
More Variations of Corn Tomato Salad:
- Diced avocados > avocado corn tomato salad recipe
- Use Red onions instead of Sweet onions
- Add more flavor by grilling fresh corn on the cob
- Pasta or quinoa
- Add in honey for more sweetness
- Add in balsamic vinegar for zing!
- Diced cucumbers
- Cilantro
- Cheeses like feta, or diced cheddar > corn and tomato salad with feta
- Edamame
- Green beans
- Make it creamy by omitting the oil and adding mayo and/or sour cream!
AMAZON COOKING FAVS
Corn Tomato Salad w/Vidalia Onions
Ingredients
- 3 cans of white corn, or 4 grilled corn ears
- ¾ of a package of cherry tomatoes, sliced
- ½ cup sweet onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 cup of bell pepper, (I used one red, one orange)
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons chopped basil
- ½ clove minced garlic
Instructions
- Combine corn, tomatoes, onion, peppers, basil, garlic and jalapeño pepper in a large bowl.
- Add salt and pepper and toss.
- Add lime juice and oil and toss.
- Refrigerate for at least an hour before serving to blend seasoning
- Turn or toss every 15 minutes.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
Did you make this recipe?
I hope you enjoy this recipe, it’s one of my family’s new summer fav!
Love it? Pin it!
Yum – this sounds amazing! Pinning to try. :) Thank you for sharing with us.
Thanks so much Jamie :)
The title literally says ‘Visalia onions’
Mentioned no where else
As you call for…red onions
Those are not the same
I am sorry about that. I fixed the onions to sweet onions. I used Vidalia, but they are not available everywhere. However, you could also use a red onion for a zestier salad.