Corn, cherry tomato, and cilantro salad

Contributed by Preston Maring, MD

Corn, cherry tomato, and cilantro salad

A colleague reminded me about the past recipe I shared for this salad, saying that her children like to eat it right out of the bowl. I decided to update it with less fat in the dressing. This is great with freshly picked corn, which is incredibly sweet when cooked properly.

I served this recently on a bed of greens with warm, sliced, roasted chicken breast. This is a really good one-dish meal.

You can also try this with raw corn if you want to skip a step — fresh young kernels are crunchy and sweet. 


  • 2 ears fresh corn, husked
  • 2 pints cherry tomatoes, stemmed and halved
  • 1/2 red onion, diced
  • 1/3 cup chopped cilantro
  • Juice of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Salad greens (optional)


  1. Bring a big pot of salted water to a boil. 
  2. Add the corn and immediately turn off the heat. 
  3. Cover for 3 to 5 minutes until the corn is crunchy tender. 
  4. Drain and cool. 
  5. Cut the kernels off the cob in a large, deep bowl. 
  6. Halve the cherry tomatoes (you can do this between 2 small plates and running a chef's knife between the plates). 
  7. Toss the corn with the remaining ingredients. 
  8. Spoon over a bed of salad greens and top with avocado or sliced roasted chicken breast. 

Nutrition information (per serving)

  • Calories: 158
  • Total fat: 8 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Total carbohydrate: 22 g
  • Dietary fiber: 4 g
  • Sodium: 116 mg
  • Protein: 4 g