A side of this easy corn and tomato salad will be on repeat in the warmer months.
And if you cant find Cotija, you’re able to use feta cheese instead.
Learn how to make corn and tomato salad.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
This salad only gets better as it sits, making it a great make-ahead side.
Sprinkle with remaining cheese before serving.
Do You Cook the Corn for Corn and Tomato Salad?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Corn and Tomato Salad Variations
Corn and tomato salad showcases the vibrant flavors of fresh summer produce.
This salad deepens in flavor as it sits.
Assemble, wrap, and refrigerate up to two days before serving.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Serve chilled or at room temperature.
total)
1cupmulticolored cherry tomatoes, halved
2Tbsp.
Add corn:
Remove kernels from corn, and add to bowl with dressing.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add remaining ingredients:
Add tomatoes, cilantro, and 1/2 cup of the Cotija cheese.
Toss to coat, and garnish with remaining 1/4 cup Cotija cheese.
Frequently Asked Questions
you’re free to use frozen or canned corn for this salad.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Just be sure to thaw and drain the frozen and canned corn before using.
Feel free to substitute the cherry tomatoes with grape tomatoes, or chopped standard-sized tomatoes.
