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Photograph of corn salad in a green bowl set on a marble table.

Sweet Corn Salad with Asparagus & Tomatoes

  • Author: Zestful Kitchen
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8 cups 1x
  • Category: Salad, Side dish
  • Method: No cook
  • Cuisine: American


A farmer’s market sweet corn salad that’s packed with summer produce. Tossed with a yogurt dressing, toasted pecans and fresh basil.




  • ¼ cup plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon honey
  • ½ teaspoon kosher salt


  • 4 ears sweet corn, kernels cut from cobs (4 cups)
  • 2 cups quartered grape tomatoes
  • 1 bunch asparagus, sliced into ¼-inch pieces (1¼ cups)
  • 1 cup diced red onion
  • ⅔ cup chopped pecans, toasted
  • ¼ cup chopped fresh basil
  • Black pepper to taste


In a large bowl whisk together yogurt, oil, vinegar, garlic, honey, and salt.

Add corn, tomatoes, asparagus, onion, pecans, and basil to bowl with dressing; toss to coat and season with pepper.

Chill until ready to serve.


Keeps up to 5 days refrigerated in an airtight container.


  • Serving Size: 1 cup
  • Calories: 143
  • Sugar: 7g
  • Sodium: 178mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Sweet corn salad, corn and tomato salad, summer corn salad

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