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Contest-Winning Tomato Corn Salad

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. — Carrie Componile, Roselle Park, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups fresh corn (about 9 ears of corn)
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and thinly sliced
  • 1 tablespoon Dijon mustard


  • In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 140 calories, 5g fat (1g saturated fat), 0 cholesterol, 410mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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Click stars to rate
Average Rating:
    Aug 19, 2019


  • button1327
    Sep 26, 2017

    I don't know why I haven't reviewed this recipe yet. I've made this many times and it's always a big hit! I usually use red wine vinegar rather than the balsamic.

  • kvelthaus
    Aug 26, 2015

    This was excellent. I used fresh pick corn and took it off the cob. Very/ fresh and flavorful!! A winner at my dinner table. The left overs I extended the next day with more tomatoes and orange peppers with a tad of jalapeno. Excellent!!!

  • katlaydee3
    Jun 27, 2015

    I thought this was just average. The flavor is different and fresh tasting, just a little too intense.

  • katierw80
    Jul 20, 2013

    I just made this without the red onion and cilantro, since I didn't have any. Very good summer flavor, refreshing. If you are diabetic and can't eat this, I don't understand why you would give this recipe a bad rating. I can no longer eat shrimp because I'm allergic, but I don't post bad ratings on recipes that feature shrimp.

  • jtussy
    May 24, 2013

    No comment left

  • contrarywife
    Sep 7, 2012

    Fabulous salad! Delicious warm or cold. I'm not a fan of cilantro so I substituted fresh parsley. I made this with the last fresh corn of the season ... didn't need 9 ears, I got over 5 cups using 6 ears, depends on the size of the ears I'm sure. So good with fresh vegetables and herbs from the farmstand and/or garden.

  • urexisanass
    Feb 13, 2011

    This was AWFUL

  • frangerjunk
    Aug 7, 2010

    I don't have access to fresh herbs unless I buy them at the store, do you think it would taste just as good using the spiced herbs? Really want to try this...sounds very light and refreshing. Thanks

  • JMartinelli13
    Jul 27, 2010

    great way to showcase summer produce! It made a perfect side to grilled chicken.