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.

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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, yall. When these beauties come into season each year, I stock up on them like a super hoarder.

These onions have been grown in Vidalia, Georgia since the early 1930’s. The reason behind that is the low sulfur content in the soil where the onions are grown makes them super sweet. They are hands down my favorite onion.

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:

• Add diced avocados > avocado corn tomato salad recipe
• Add more flavor by grilling fresh corn on the cob
• Add in pasta or quinoa
• Add in honey for more sweetness
• Add in balsamic vinegar for zing! > corn and tomato salad with balsamic vinegar
• Add in diced cucumbers
• Add in cilantro
• Add in cheeses like feta, or diced cheddar > corn and tomato salad with feta
• Add in edamame
• Add in green beans
• Make it creamy by omitting the oil and adding mayo and/or sour cream!

MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Not recommended

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Corn Tomato Salad w/Vidalia Onions

Simple Corn Salad for BBQ’s or Dipping. Made with Vidalia Onions.

Kim

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Servings: 6 people

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Calories: 35

Ingredients

• ▢ 3 cans of white corn, or 4 grilled corn ears
• ▢ ¾ of a package of cherry tomatoes, sliced
• ▢ ½ cup chopped red onion
• ▢ 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

I make this salad hours before serving. I put this salad in a sealed plastic container and turn it to blend ingredients every 15-20 minutes.

For a different twist on flavor switch out the basil for cilantro. Both ways taste just as great! For more recipe variations see the blog post!

Nutrition

Serving: 1cup | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 90mg | Sugar: 2g | Calcium: 8mg | Iron: 1mg

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

COURSE :SIDE DISHES

CUISINE :American

corn and tomato salad with lime juice:corn tomato jalapeno salad:Corn Tomato Salad

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I hope you enjoy this recipe, it’s one of my family’s new summer fav!

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