Corn-And-Tomato Salad


This side dish will be on repeat in the warmer months.

Southern Living Corn-and-Tomato Salad in a serving bowl with salad servers

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
15 mins
Total Time:
15 mins

With sweet corn, bright and juicy tomatoes, salty cheese, and a zippy yet creamy dressing, this corn-and-tomato salad has it all.

Mayonnaise binds everything together, adds the perfect amount of richness to the corn, and balances the tang of the lime juice. The extra-virgin olive oil adds a pleasant grassy sharpness to the salad—something regular olive oil just wouldn’t bring to the table.

We know cilantro is an acquired taste, but if you like the flavor, you’ll love the freshness and color it brings to this side dish. And if you can’t find Cotija, you can use feta cheese instead.

The best part? This salad only gets better as it sits, making it a great make-ahead side. It also happens to pair well with just about any protein, from steak to chicken, pork tenderloin, or even fish.


  • 1 Tbsp. extra-virgin olive oil

  • 1 Tbsp. fresh lime juice (from 1 medium lime)

  • 1 Tbsp. mayonnaise

  • 3/4 tsp. kosher salt

  • 4 medium ears fresh yellow corn (1 lb., 10 oz. total)

  • 1 cup multicolored cherry tomatoes, halved

  • 2 Tbsp. finely chopped fresh cilantro

  • 3 oz. Cotija cheese, crumbled (about 3/4 cup), divided


  1. Whisk together oil, lime juice, mayonnaise, and salt in a medium bowl. Remove kernels from corn, and add to bowl with dressing. Add tomatoes, cilantro, and 1/2 cup of the Cotija cheese. Toss to coat, and garnish with remaining 1/4 cup Cotija cheese.

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