Side Dish
Sweet Corn & Cherry Tomato Salad with Lime Vinaigrette
This 10-minute salad uses peak-season Texas sweet corn and ripe cherry tomatoes tossed with a zingy lime vinaigrette and torn basil. Completely vegan, endlessly versatile, and brilliant alongside grilled anything.
Ingredients
- 4 ears of fresh sweet corn, husked
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- ½ cup fresh basil, torn
- ¼ cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp cumin
- Salt and black pepper to taste
- Optional: ½ avocado, diced
Method
Cut the corn
Stand each corn cob upright on a cutting board. Using a sharp knife, cut the kernels off the cob from top to bottom. Collect kernels in a large bowl.
Make the vinaigrette
In a small bowl or jar, whisk together lime juice, olive oil, honey, cumin, salt, and pepper until combined.
Combine
Add cherry tomatoes, red onion, basil, and cilantro to the corn. Pour the vinaigrette over and toss gently to coat everything evenly.
Taste and adjust
Taste and add more lime juice, salt, or honey as needed. Add avocado if using.
Serve
Serve immediately at room temperature, or refrigerate for up to 1 hour before serving.
💡 Chef's Tips
You can use grilled corn for a smokier flavour — just grill the cobs for 8–10 minutes before cutting the kernels off. This salad pairs brilliantly with grilled chicken, fish tacos, or BBQ ribs.