Aunt Annie was an expert baker and an astounding cook. But there were days during Spokane’s hot summers that she just wasn’t up to cooking. This is when she worked her magic with her no-cook dishes.

One I fondly remember is her fresh corn and tomato salad. This was really a logical addition to her dinner table—after all, she grew these main ingredients in her own garden. While it was a perfect side dish, it was hearty enough to be the main character of the meal. Paired with slices of her homemade whole wheat bread and home-churned butter, it was the perfect summertime meal. And best of all, this salad came together in just 15 minutes. Here’s the recipe:

Aunt Annie's Fresh Corn and Tomato Salad

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice (from 1 medium lime)
1 tablespoon mayonnaise
3/4 teaspoon kosher salt
4 ears medium, fresh corn
1 1/4 cups multi-colored cherry tomatoes halved
2 tablespoons finely chopped fresh cilantro
1 cup Cotija cheese crumbled, divided (or substitute feta, grated Parmesan or Romano)

Directions:

DRESSING: Whisk together oil, lime juice, mayonnaise, and salt in a medium bowl.

ADD CORN: Remove kernels from corn, and add to bowl with dressing.

ADD REMAINING INGREDIENTS: Add tomatoes, cilantro, and 1/2 cup of the cheese. Toss to coat, and garnish with remaining 1/2 cup cheese.

NOTES:
You can use frozen or canned corn for this salad. Just be sure to thaw and drain the frozen and canned corn before using.

Feel free to substitute the cherry tomatoes with grape tomatoes, or chopped standard-sized tomatoes.

If desired, you can steam, boil, grill, or roast the corn before making this salad.

A little well-diced bell pepper is a tasty addition.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

The magic of this salad lies in its brilliant contrast of flavors and textures. Crisp, milky kernels of uncooked or lightly blanched sweet corn provide a sugary snap that perfectly balances the rich, acidic juices of peak-season heirloom or cherry tomatoes. Typically tossed with a light vinaigrette, fresh herbs like basil or cilantro, and perhaps a sprinkle of salty feta or sharp red onion, the dish requires minimal preparation.

Beyond its refreshing taste, this salad is a nutritional powerhouse. Fresh sweet corn provides essential dietary fiber, B vitamins, and lutein, an antioxidant crucial for eye health. Tomatoes complement this profile by delivering a massive dose of vitamin C, potassium, and lycopene—a powerful antioxidant linked to reduced risks of heart disease and certain cancers. Because the vegetables are often consumed raw or minimal heat is applied, they retain the maximum amount of water-soluble vitamins, making the dish exceptionally hydrating during hot weather.

Furthermore, the addition of a healthy fat, such as olive oil in the dressing, is not just for flavor; it actively helps the body absorb the fat-soluble vitamins and lycopene present in the tomatoes. Low in calories but rich in micronutrients, it supports metabolic health without weighing you down.

Ultimately, a fresh corn and tomato salad is a testament to the beauty of seasonal eating. It honors centuries of agricultural heritage while offering a clean, nutrient-dense, and deeply satisfying culinary experience. Whatever the weather and wherever you serve this scrumptious salad, you’ll be glad you did. It’s SO good and SO easy!