This tomato and corn salad combines fresh-cut corn kernels, cherry tomatoes, mozzarella, and spinach in a simple red wine vinaigrette. It comes together in about 20 minutes and is substantial enough to serve as a main course for three people. The mozzarella and corn together add enough protein and starch to make it genuinely filling.
Substitutions that actually work
- Fresh corn: If good fresh ears arenโt available, frozen corn works โ thaw it completely and pat it dry before adding it to the bowl, or it will water down the dressing.
- Fresh mozzarella: Low-moisture mozzarella (the block kind) shreds more easily and releases less liquid into the salad. Fresh is better for flavor, but block is more practical.
- Fresh oregano: Dried oregano is a reasonable swap โ use 2 teaspoons instead of 2 tablespoons, since dried is more concentrated.
- Spinach: Baby arugula works well here and adds a mild peppery note that pairs with the sweet corn.
Before you start
The one technique worth getting right is cutting the kernels off the cob. Stand the ear upright on a cutting board โ a damp kitchen towel underneath stops it from sliding โ and cut straight down with a chefโs knife using firm, even strokes. Work around the cob in sections rather than trying to rotate it freehand. Cut close to the cob but not into it; the base of the kernel is where the sweetness is. Also, whisk the olive oil and red wine vinegar thoroughly before adding anything else. This dressing is simple, so a properly emulsified base is what keeps it from pooling at the bottom of the bowl instead of coating the ingredients.
What can go wrong
- Watery dressing: Tomatoes release juice once cut and salted. If you season and toss too far ahead of serving, the dressing becomes diluted. Add the salt just before serving.
- Soggy spinach: Spinach wilts quickly once it contacts the acidic dressing. Arrange the dressed corn-tomato mixture on top of the spinach rather than tossing everything together โ dress it at the table โ a pre-dressed salad goes limp fast.
- Undercooked corn: Five minutes is the guideline, but older or larger ears may need a minute or two more. Taste a kernel โ it should be tender with a slight bite, not starchy or hard in the center.
- Bland overall flavor: This dressing is lightly seasoned by design, but the mozzarella and corn both absorb salt. Taste after tossing and adjust โ most people need more salt than they expect at this step.
- Mozzarella clumping: Shredded fresh mozzarella sticks to itself. Toss it in with the other ingredients rather than adding it last on top, so it distributes evenly through the salad.
Keeping it fresh
Store the corn, tomatoes, mozzarella, and dressing together in an airtight container in the refrigerator for up to two days โ the flavors actually improve after a few hours as the corn absorbs the vinaigrette. Keep the spinach completely separate and add it only when youโre ready to serve. Do not dress the spinach in advance under any circumstances; it will be a wet, dark mess within 30 minutes. If youโre making this for a cookout or meal prep, the dressed corn mixture can sit covered on the counter for up to an hour before serving without any quality loss.
Tomato and Corn Salad with Mozzarella and Spinach
Equipment
- Large pot
- Chefโs Knife
- Cutting board
- Medium mixing bowl
- Whisk
Ingredients
- 4 ears corn shucked, yields approximately 3 cups / 450g kernels
- ยผ cup extra-virgin olive oil 60ml
- 1 tablespoon red wine vinegar 15ml
- 12 pieces cherry tomatoes halved, about 6 oz / 170g
- ยฝ cup fresh mozzarella shredded, 2 oz / 60g
- 2 tablespoons fresh oregano chopped, 6g
- 2 cups fresh spinach leaves 60g
- 1 tablespoon coarse salt for boiling water, plus extra to taste
- 1 pinch freshly ground black pepper to taste
- 4 cups water for boiling
Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon of coarse salt. Add the shucked corn ears, return to a boil, and cook for 5 minutes until tender. Transfer to a colander and drain. Set aside until cool enough to handle, about 5 minutes.4 ears corn, 1 tablespoon coarse salt, 4 cups water
- Shred mozzarella while corn is cooking.ยฝ cup fresh mozzarella
- Stand each ear of corn upright on a cutting board โ place a damp kitchen towel underneath to stop it sliding. Using a sharp chefโs knife, cut straight down the sides of the cob in firm, even strokes to remove the kernels. Work around the cob in sections. Set the kernels aside.4 ears corn
- In a medium bowl, whisk together the olive oil and red wine vinegar vigorously for about 30 seconds until fully emulsified and slightly thickened.ยผ cup extra-virgin olive oil, 1 tablespoon red wine vinegar
- Add the corn kernels, halved cherry tomatoes, shredded mozzarella, and chopped oregano to the bowl with the dressing.4 ears corn, 12 pieces cherry tomatoes, ยฝ cup fresh mozzarella, 2 tablespoons fresh oregano
- Season with coarse salt and freshly ground black pepper to taste, then gently toss until all ingredients are evenly coated in the vinaigrette.1 tablespoon coarse salt, 1 pinch freshly ground black pepper
- Divide the fresh spinach leaves among serving bowls, then spoon the dressed corn and tomato mixture on top. Serve immediately.2 cups fresh spinach leaves
Notes
Nutrition
FAQ
Can I use canned corn instead of fresh ears?
Yes, but drain and rinse it well, then spread it on a paper towel to dry before using. Canned corn is softer and slightly sweeter than fresh, so the texture of the finished salad will be less varied โ it still works, just expect a different bite.
Is this salad filling enough to eat as a meal?
For most people, yes โ one serving comes in at 254 calories with corn providing starch, mozzarella providing protein and fat, and spinach adding volume. If you want more staying power, add a second half-cup of mozzarella or serve it with crusty bread on the side.
Can I make this salad ahead of time for a party?
Make the corn-tomato-mozzarella mixture and the dressing up to a day ahead and refrigerate them separately, then combine and arrange over spinach just before serving. Mixing everything together hours in advance results in wilted greens and a watery dressing.