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WW Recipe of the Day: Summer Corn Tomato Salad
Today I am sharing this recipe for a super simple summer salad of fresh corn and tomatoes.
Simple and delicious, this salad is great alongside most anything from the grill. But it is really only worth making during the summer when fresh corn and tomatoes are at their peak flavor.
How Many Calories and WW Points in Fresh Corn and Tomato Salad?
According to my calculations, each serving has just 110 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
This salad will work for Simply Filling/No Count too if you count the oil toward your good health guidelines requirement.
How to Make Summer Tomato Corn Salad
Step 1: Gather and prepare all ingredients.
Step 2: Cut the fresh uncooked corn kernels from the cob into a large bowl.
Step 3: Add the remaining ingredients (green onions, cherry tomatoes, olive oil, lime juice or cider vinegar and salt and black pepper) to the bowl and stir to combine.
Step 4: Cover salad and let sit for at least 15 minutes to give the flavors a chance to meld.
Step 5: Serve and enjoy.
Recipe Notes
I love the combination of corn and tomatoes. And I love simple salads that can be tossed together in one bowl without a lick of cooking.
When I make this salad, I prefer using really fresh uncooked corn. If you prefer to use cooked corn you could give it a quick blanch, grill or roast.
The most challenging part of this summer corn tomato salad is cutting the corn from the cob. If you want some tips and hints for the best way to do it, I’ve included a video that should help.
How To Cut Corn from the Cob
Additions and Variations
Possible Additions: Sliced green onion or chopped red onion and/or cubed avocado would be delicious. Crispy chopped romaine or iceberg lettuce would be good too.
For a Southwestern slant: add 1/2 teaspoon cumin and 1/4 cup chopped fresh cilantro and possibly a bit of chopped jalapeño.
For an Italian twist: add 1/4 cup chopped fresh basil.
If you like this simple Summer corn and tomato salad, be sure to check out some of my other easy, healthy Weight Watchers friendly salad recipes including Broccoli Salad, Asian Spaghetti Squash Salad, WW Cucumber Salad, Simply Filling Orange Cucumber Salad and Lemony Lentil Quinoa Salad
If you’ve made this fresh Tomato Corn Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Summer Corn and Tomato Salad Recipe
Equipment
Ingredients
- 6 ears corn, husks and silk removed
- 1/2 cup thinly sliced green onions
- 3/4 cup halved cherry tomatoes
- 2 tablespoons extra virgin olive oil (affiliate link)
- 2 tablespoons fresh lime juice or cider vinegar
- Salt and freshly ground pepper, to taste
Instructions
- Cut the fresh uncooked corn kernels from the cob into a large bowl.
- Add the remaining ingredients to the bowl and stir to combine.
- Cover and let sit for at least 15 minutes to give the flavors a chance to meld.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Possible Additions: Sliced green onion or chopped red onion and/or cubed avocado would be delicious. Crispy chopped romaine or iceberg lettuce would be good too. For a Southwestern slant: add 1/2 teaspoon cumin and 1/4 cup chopped fresh cilantro and possibly a bit of chopped jalapeño. For an Italian twist: add 1/4 cup chopped fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like this summer corn and tomato salad, you might also like:
My posts on How to Boil Corn on the Cob or How to Make Slow Cooker Corn on the Cob
My post and recipe for Pasta with Fresh Corn and Tomatoes
My post and recipe for Corn and Tomato Salsa
A recipe for Summer Corn Salad with cucumber, green pepper and radishes from Weight Watchers
A recipe for Mexican Grilled Corn and Mango Salad with jicama from Weight Watchers
A recipe for summer tomatoes, corn, crab and avocado salad from SkinnyTaste
Hi – love your site. Can you use frozen or canned corn?
Hi Jamie, I’ve only ever used fresh but think either defrosted and well drained frozen or canned would work okay. ~Martha
I enjoyed the combination very much and could not stop eating the salad. So easy to make and keep a couple of days
This is probably a silly question about the corn/tomato salad, but do you cook the corn first?
Hi Micki,
It’s not silly at all. I do not cook the corn first for this salad. – Martha
Yea have to agree, wasn’t very interested in the juicing recipes. Thanks for the wonderful crock pot and WW recipes!
Thanks, Lisa!