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Summer Tomato & Corn Salad

An easy to make summer salad with tomatoes and corn from the Whole Smiths. SUCH a hit and a total crowd pleaser. A must-make.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad, Side
Cuisine: Gluten-Free, Vegetarian
Servings: 4
Author: the Whole Smiths


  • 4 tablespoons butter or ghee melted
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 [1/4] teaspoon salt
  • 3 ears of corn
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • 2 cups cherry tomatoes halved
  • 3 cups baby arugula
  • 1/4 red onion thinly sliced
  • 1/4 cup chopped cilantro
  • Queso fresco to taste optional


  • Add the butter or ghee, chili powder, paprika and 1 teaspoon of the salt to a saucepan and heat over medium heat until the butter or ghee has melted.
  • Generously coat the ears of corn with the sauce and place them on the grill, reserve any additional sauce if left. Grill them for 15-20 minutes, turning them every 5 minutes.
  • Once they're grilled, strip the kernels from the cob. (I've been using a handy-dandy corn zipper lately and love it.)
  • Add the olive oil, lime juice and additional 1/4 teaspoon of salt to a bowl and whisk together to make a light dressing.
  • Add the cherry tomatoes, arugula, onion, cilantro, and the corn to a bowl and add the dressing, toss to coat. Drizzle any of the additional chili powder / paprika sauce over top if you'd like.
  • Top with optional quest fresco and serve.