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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.
Table of Contents
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
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
Tips for Making Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette
This is a quick and easy recipe to make!
- Sauté the shallot and corn in the olive oil. Transfer to a bowl to cool slightly.
- 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.
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!
Yes, but keep the components separately and toss when ready to serve.
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
Equipment
Ingredients
- 3 tablespoons Extra-virgin olive oil, divided
- 1 medium shallot, finely diced
- 2 cups fresh corn, about 3-4 meium ears
- 1 pint (about 1 ½ cups) halved or quartered cherry tomatoes
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh tarragon
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Fine Cooking, Aug/Sept 2012
