This bright and colorful corn and tomato salad is the perfect side dish for almost any busy weeknight dinner, impromptu cookout, or last-minute barbecue. Simply microwave a bag of steam-in-bag corn kernels, halve some cherry tomatoes, and mix the steamed corn and halved tomatoes in an easy-to-make vinaigrette, made with chili-infused hot honey, finely chopped fresh parsley, and a few common pantry seasonings.
After a month off from truly being in the kitchen, I’m slowly attempting to make my way back. And thankfully, recipes like this one make it almost desirable. So y’all, get ready to see more recipes like this simple, quick, and easy-to-make corn and tomato salad here at Faith, Hope, Love, & Luck. Because yes, I do want to get back to cooking and baking. But no, I don’t want to constantly slave over a hot stove. After the month we’ve had, we’d much rather be spending quality time with our friends; making memories, cherishing one another for every single second in this life that we are blessed to spend together, all while pondering McKenna’s outrageous infatuation with silicone spatulas. Because yes, that seems to be a fairly common and much-discussed topic around here.
Ingredients:
- 1 (10.5-oz.) Bag of Steam-in-Bag Frozen Corn Kernels
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Hot Honey (Honey Infused with Chilies)
- 1/4 Cup Fresh Parsley, Very Finely Chopped
- 2 Teaspoons Chili Powder
- 1/2 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1 Cup of Cherry Tomatoes, Halved
Directions:
- Place the frozen bag of corn in a microwave as per the directions on the package. Cook for 3 1/2 minutes, or approximately 1 minute less than the lowest cooking time instructed on the package.
- Whisk together the olive oil, vinegar, hot honey, parsley, chili powder, salt, and onion powder in a small bowl.
- Open the microwaved corn and pour it into a medium-sized bowl. Allow it to cool for a few minutes.
- Pour the vinaigrette over the corn and gently stir to combine.
- Add the tomatoes to the corn and gently stir to combine.
- Cover tightly and refrigerate until serving.
Suggestions:
- Cooking the corn a little less than the recommended time helps to prevent it from becoming mushy.
- You can substitute fresh corn in this recipe if you choose. Simply boil the corn and cut it off of the cob. I would suggest using 4 ears of corn for this recipe.
- Hot Honey is honey that has been infused with chilies and you can find it available in most markets. If you don’t have any on hand, you can substitute regular honey and a pinch of crushed red pepper flakes. Or, if you aren’t into spice, simply use normal honey instead.
- This salad will easily serve 4 people. Double the recipe if you are making it for a barbecue, cookout, or picnic.
Improvements:
- Add thinly sliced cucumber to this corn salad.
- Serve this salad topped with crumbled feta or queso fresco.
- Try adding fresh fruit to this corn and tomato salad. Fresh blueberries, cherries, and peaches would all be a great addition.
- Serve this alongside tacos made with this One-Skillet Green Chile Ground Turkey Taco Meat.
Ingredients:
- 1 (10.5-oz.) Bag of Steam-in-Bag Frozen Corn Kernels
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Hot Honey (Honey Infused with Chilies)
- 1/4 Cup Fresh Parsley, Very Finely Chopped
- 2 Teaspoons Chili Powder
- 1/2 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1 Cup of Cherry Tomatoes, Halved
Directions:
- Place the frozen bag of corn in a microwave as per the directions on the package. Cook for 3 1/2 minutes, or approximately 1 minute less than the lowest cooking time instructed on the package.
- Whisk together the olive oil, vinegar, hot honey, parsley, chili powder, salt, and onion powder in a small bowl.
- Open the microwaved corn and pour it into a medium-sized bowl. Allow it to cool for a few minutes.
- Pour the vinaigrette over the corn and gently stir to combine.
- Add the tomatoes to the corn and gently stir to combine.
- Cover tightly and refrigerate until serving.
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