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Tomato and Corn Salad

Two ingredients personify summer: ripe farm tomatoes and fresh sweet corn. This salad, which is simplicity itself, proves that letting the fresh flavors and textures of perfectly ripe ingredients speak for themselves is the best bet.

4 Servings


2 Tbsp

champagne vinegar

1 Tbsp

finely minced shallots

5 Tbsp

fruity extra-virgin olive oil

¼ tsp



ears fresh sweet corn (shucked and silks removed)

2 cups

diced ripe Earthbound Farm Organic Tomatoes (1/2-inch dice)

Sea salt (to taste)

Freshly ground black pepper (to taste)

2 Tbsp

chopped fresh dill, tarragon or basil


Place the vinegar and shallots in a small jar and let sit at room temperature for 15 minutes. Add the oil and salt, and shake vigorously to combine. Set aside at room temperature while you prepare the salad. The dressing can be refrigerated for 3 weeks.

If the corn is very young and freshly picked, it doesn't need to be cooked, but this is a matter of personal preference. If you want to skip the cooking step, scrape the kernels from the cobs into a large bowl. (Chef's tip: Set the bowl in the sink and place the pointed end of the corn in the bowl, holding it upright at a slight angle by the stem end. Using a sharp knife, cut downward to slice the kernels from the cob, moving around the cob as you go.)

If you prefer cooked corn, cook to desired degree of tenderness, then cool until the ears can be handled comfortably. Scrape the kernels as described above.

Add the diced tomatoes to the bowl of corn. Pour in a few tablespoons of the dressing and toss to coat; add more as desired. Season to taste with salt and pepper. Toss in the fresh herbs just before serving.

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