Recipes for the table

Yarod

Side Dish

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

Try this Corn and Tomato Salad with Lemon-Tarragon Vinaigrette for a refreshing summer side dish bursting with flavor.

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

This Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette, with crisp sweet corn, juicy tomatoes, and fresh tarragon, is the perfect summer side dish.

A white bowl filled with corn, cherry tomato halves, and herbs sits on a wooden table next to a wooden spoon, sprigs of fresh herbs, and loose cherry tomatoes.

Why You’ll 🫶🏻 this Salad

This colorful salad, dressed with a delightful lemony tarragon vinaigrette, captures the essence of summer in every bite. It has quickly become a favorite at my barbecues, potlucks, and even casual weeknight meals. The vibrant hues and fresh tastes vanish in no time, leaving guests eager to know the recipe. This dish beautifully illustrates how a few simple, fresh ingredients can come together in no time to create something truly remarkable. Enjoy!~Nicole

Key Ingredients for Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

A glass bowl of corn kernels, a metal colander with cherry tomatoes, a shallot, a glass cup of olive oil, fresh rosemary, and a lemon on a white countertop.

Extra-Virgin Olive Oil adds a lovely fruity and sometimes peppery flavor.

Shallot adds a slight onion flavor that enhances the flavor of the vegetables and tarragon.

Corn adds a pleasant sweet pop of summer flavor.

Cherry Tomatoes add a bright, sweet, candy-like flavor.

Lemon Juice adds a zesty and bright flavor to the vinaigrette.

Tarragon is a lovely herb that adds a slightly sweet anise-like flavor.

Equipment Needed

  • 12-inch non-stick skillet
A frying pan with corn kernels on a stovetop, a small pot with milk and a wooden spoon, and an empty glass bowl nearby on a white countertop.

Tips for Making Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

This is a quick and easy recipe to make!

  1. Sauté the shallot and corn in the olive oil. Transfer to a bowl to cool slightly.
  2. Once cooled, add all of the other ingredients, gently toss, and serve.
  • Use fresh corn for a crisp texture. Frozen corn, once thawed, will be too soft.
  • Cherry tomatoes vary in size. The smaller ones can be halved and the large ones can be quartered.
  • Use fresh tarragon. Dried tarragon will not give you the same delicate anise flavor.
  • Use fresh lemon juice and not the juice from a bottle.

Substitutions

  • Substitute tarragon with fresh dill or chives, but this will completely alter the recipe’s flavor.
  • Try grilling the corn for a smoky flavor.
  • Add red pepper flakes or cayenne pepper to give the salad a little heat.
  • Substitute the shallot with the whites of a green onion or two depending on their size.
A white bowl filled with a fresh salad made of corn kernels, halved cherry tomatoes, and chopped herbs.

Serving Suggestions

This salad pairs very well with grilled meats, like chicken and fish, but is delish all on its own!

Got leftovers?

I enjoy tossing leftovers with baby arugula for a light meal!

A Corn and Tomato Salad with Lemon-Tarragon Vinaigrette featuring arugula, cherry tomatoes, and corn kernels is served on a white plate.
Can I make this salad ahead of time?

Yes, but keep the components separately and toss when ready to serve.

How long will this salad last in the refrigerator?

Stored in an airtight container, this salad will keep for up to 2 days.

Other corn dishes you may enjoy…

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Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

By Nicole Prep: 15 minsCook: 3 minsTotal: 18 mins Servings: 4 A white bowl filled with corn, cherry tomato halves, and herbs sits on a wooden table next to a wooden spoon, sprigs of fresh herbs, and loose cherry tomatoes. This Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette, with crisp sweet corn, juicy tomatoes, and fresh tarragon, is the perfect summer side dish.

Equipment

  • 12-inch non-stick skillet

Ingredients 

  • 3 tablespoons Extra-virgin olive oil, divided
  • 1 medium shallot, finely diced
  • 2 cups fresh corn, about 3-4 medium ears
  • 1 pint (about 1 ½ cups) halved or quartered cherry tomatoes
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh tarragon
  • ÂĽ teaspoon kosher salt
  • â…› teaspoon freshly ground black pepper

Instructions 

  1. Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add the shallot and sauté for 1 minute. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly. Add the cherry tomatoes, the remaining 2 tablespoons of olive oil, lemon juice, tarragon, salt, and pepper. Gently toss and serve. Enjoy!

Notes

Salad can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 183kcal, Carbohydrates: 20g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Sodium: 171mg, Potassium: 514mg, Fiber: 2g, Sugar: 8g, Vitamin A: 788IU, Vitamin C: 35mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from Fine Cooking, Aug/Sept 2012

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