Tomato and Corn Salad

Diane Atherton


Another wonderful and refreshing summer salad!

I found this very worthy recipe in Woman's Day Magazine and made very minor changes to it.

It's a very tasty summer salad that has a little bit of heat in it from the jalapeno peppers. You can control the heat by the number of hot peppers you add to the salad.

Hope you enjoy!

My photo's


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 6
    ears of fresh corn, cut off cob (i used silver queen)
  • 2 lb
    cherry tomatoes, sliced in half
  • 4 to 6
    scallions, thinly sliced
  • 2 to 4
    jalapeno pepper, chopped fine
  • 1 large
    bell pepper, chopped
  • 1/4 c
    olive oil
  • 1/4 c
    fresh lime juice
  • ·
    kosher salt, to taste
  • ·
    fresh ground pepper, to taste

How to Make Tomato and Corn Salad


  1. In a large bowl, combine all ingredients. Toss to combine.
  2. If making a day ahead, reserve tomatoes until ready to serve. Add tomatoes before serving. Keep refrigerated.
  3. Refrigerate leftovers.

Printable Recipe Card

About Tomato and Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #Summer

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