Gluten Free Dairy Free Tomato Corn Salad

Summer is all about using fresh locally grown vegetables.  The flavor is at its peak, the nutrition is at its best, and the price is just right.  In our part of the country, the next few weeks are corn season.  Fresh corn is growing everywhere, and with the rain we have been having the kernels are bursting with moist juicy corn goodness.

In the Midwest we like to use corn in a host of summer barbecue side dishes.   From cheesy corn bake, and corn on the cob, to homemade cornbread, and my personal favorite, tomato corn salad.  There’s nothing like a delicious cool summer salad on a hot summer day.

This salad is vegan as well as gluten and dairy free. It’s exceptionally nutritious, high in fiber, Iron, magnesium, B6, Vitamin A and C.  Nutrients many of us may be low in, especially if we are a newly diagnosed Celiacs.

Try this cooling summer salad once, and you will be hooked.  Enjoy!

Tomato Corn Salad

Serves 8
Prep time 15 minutes
Dietary Casein Free, Dairy Free, Gluten Free, GMO Free, Vegan, Vegetarian
Meal type Lunch, Salad, Side Dish
Misc Healthy Snacks, Serve Cold
Occasion Barbecue
By author Melissa Belser
Serving Size 180 g
Based on a 2000 calorie diet
Per Serving % Daily Value
Calories 62 kcal 3.1%
Protein 2.2g
Total Carbohydrate 14.6g 5%
Sugars 4.7g
Total Fat .5g 1%
Fibre 2.6g 11%
Sodium 200mg 8%


  • 3 Ounces pure unsweetened lime juice
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon red pepper flakes
  • 1 Teaspoon garlic powder (not garlic salt)
  • 1/2 cup fresh cilantro (finely chopped)
  • 3 Large tomatoes (yellow or red, chopped)
  • 1/2 Large english cucumber, (or regular garden variety)
  • 3 Ears corn (cooked)
  • 1 Medium red onion (peeled and very thinly sliced)


Be careful with premade lime juice.  Some varieties have added sulfites as a preservative.


In a large glass bowl add lime juice or juiced limes to equal 3 ounces. Add salt, hot pepper flakes and garlic powder to lime juice and whisk to combine.
Finely chop cilantro, add to bowl and whisk again. Set aside mixture for 10 minutes.
Chop the rest of the vegetables. For the cooked corn, slice off the cob and break up before putting in mixture.
Add all the vegetables to the mix, and stir well, making sure all the vegetables are coated in lime juice marinade.
Refrigerate for 2 hours, stir and serve.



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