Corn, Tomato, and Goat Cheese Salad contains sweet corn, tomatoes, red onion, goat cheese, and avocado with a tangy vinaigrette dressing. The flavors in this salad are fresh and pair so well together. The sweetness of the corn and acidity of the tomatoes are balanced by the creamy avocado and slightly tart goat cheese. Combined with the red onion and tangy vinaigrette dressing, it is perfect for family functions, BBQs, or weeknight meals. This dish is super easy and can be prepared in under 30 minutes.
This salad is a great dish for making use of extra garden tomatoes. That is actually how I began this recipe…trying to use up ours! This recipe is very forgiving and can be easily tailored to fit your palate. We’ll cover some easy substitutions below.
Corn, Tomato, and Goat Cheese Salad Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious dish.
Corn
Fresh or frozen corn may be used in this recipe. For a richer tasting corn, you may grill it instead of boiling. Allow the corn to cool completely before adding in the other ingredients.
Tomato
I typically use cherry tomatoes for this dish but any kind of fresh tomato will work.
Red Onion
Red onion not only tases fantastic in this but looks beautiful as well. If you do not have red onions available, you may substitute green or white onions.
Goat Cheese
Goat cheese has a mild, buttery, and slightly tart flavor. Its richness adds so much depth to this salad. If goat cheese is not available to you, you may substitute feta crumbles.
Avocado
Avocado adds an earthy creaminess to this dish and is full of vitamins, minerals, and healthy fats. If worried about avocado browning, you can add it right before serving. Make certain avocado is ripe before using. Ripe avocados feel slightly soft but not mushy to the touch and typically display a dark green to almost black color.
Vinaigrette Dressing
This tangy dressing contains extra-virgin olive oil, lime juice, balsamic vinegar, honey, salt, pepper, and garlic powder.
Can Fresh Corn Be Grilled?
Absolutely! Grilling fresh corn adds a smokey richness to its flavor and gorgeous char. Below are two ways to grill corn on the cob.
- Husk on – Heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Then, remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so.
- Husk off – For a bit more char, you may grill the corn on the cob after removing the husk. To do this, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Then, place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.
Tips
- Avocado – If worried about the avocado browning, you can add it to the salad right before serving.
- Make ahead – This salad is best served the day prepared but can be made 1 day in advance and stored in the refrigerator. Again, I would wait to add the avocado until prior to serving.
- Corn – Fresh or frozen corn may be used in this recipe. The fresh corn may be grilled for added richness and char.
- Goat cheese – If goat cheese is not available to you, feta may be used instead.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Sharp knife set – to chop veggies
- Cutting board – to chop veggies
If you enjoyed this recipe, try our
- Macaroni Salad
- The Best Potato Salad
- Lemon Dijon Carrot Salad
- Broccoli Salad
- Black Bean Corn Salad with Honey Lime Dressing
- Brussels Sprouts Salad with Lemon Poppy Seed Dressing
Corn, Tomato, and Goat Cheese Salad
Corn, Tomato, and Goat Cheese Salad contains sweet corn, tomatoes, red onion, goat cheese, and avocado with a tangy vinaigrette dressing. The flavors in this salad are fresh and pair so well together. The sweetness of the corn and acidity of the tomatoes are balanced by the creamy avocado and slightly tart goat cheese. Combined with the red onion and tangy vinaigrette dressing, it is perfect for family functions, BBQs, or weeknight meals. This dish is super easy and can be prepared in under 30 minutes.
Ingredients
- SALAD:
- 3 cups (about 4-5 ears)corn, fresh or frozen
- 2 cups tomatoes, chopped
- ½ red onion, chopped or sliced
- ½ cup goat cheese, crumbled
- 1 avocado, pitted and chopped
- DRESSING:
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp lime juice
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- ¼ tsp garlic powder
- ¾ tsp salt
- ¼ tsp pepper
Directions
- Step 1 SALAD: If using frozen corn, cook according to instructions on bag. Drain and rinse with cold water to cool. Then, place in a large bowl. If using fresh corn, peel and remove silks. Fill a stock pot about halfway with water and bring to a boil. Add the peeled corn, cover, and cook for 5-7 minutes. Remove corn and let cool. (Alternatively, corn may be grilled.) Then, using a knife, slice corn off of cob into a large bowl. Add remaining salad ingredients and mix. (If worried about avocado browning, you can add it right before serving.)
- Step 2 GRILLING CORN (Optional): To grill fresh corn with the husks on, heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so. To grill without husks, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.
- Step 3 DRESSING: Whisk all ingredients together and pour over salad. Thoroughly mix until everything is coated. Taste and add more salt if needed. Refrigerate for at least 1-2 hours prior to serving so flavors can meld.
- Step 4 MAKE AHEAD: This salad is best served the day prepared but can be made 1 day in advance and stored in the refrigerator. I would recommend waiting to add the chopped avocado until the day you’re ready to serve it to avoid browning.
- Step 5 STORAGE: Store covered salad in the refrigerator for up to 2-3 days.
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