Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing

Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing is a vibrant, summery dish full of color, freshness, and bold flavor. Sweet corn kernels, juicy cherry tomatoes, and tender baby spinach come together with a creamy pesto dressing that ties everything together. I love how light yet satisfying this salad is—it works as a side or even as a main dish with a little protein on top.

Why You’ll Love This Recipe

I love this recipe because it’s quick, fresh, and packed with flavor. The creamy pesto dressing adds richness and herbiness, while the corn and tomatoes give it a juicy, naturally sweet bite. It’s an easy way to eat more greens, and it’s perfect for warm weather meals, cookouts, or a simple lunch. Plus, it holds up well and can be made in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Fresh baby spinach

• Cherry or grape tomatoes, halved

• Cooked corn (grilled, boiled, or canned)

• Red onion, thinly sliced (optional)

• Grated Parmesan or crumbled feta (optional)

For the creamy pesto dressing:

• Prepared pesto (store-bought or homemade)

• Plain Greek yogurt or sour cream

• Lemon juice

• Salt and black pepper

• Olive oil (optional, for extra richness)

Directions

1. I start by making the dressing: I mix pesto with Greek yogurt and a squeeze of lemon juice until smooth. I season it with salt and pepper to taste.

2. In a large bowl, I combine spinach, halved tomatoes, and cooked corn.

3. I drizzle the creamy pesto dressing over the salad and toss everything gently to coat.

4. I top with cheese or red onion if using, and serve immediately or chill until ready to eat.

Servings and timing

This recipe serves 4 as a side or 2 as a light main dish. It takes about 15 minutes to prepare—no cooking needed if I’m using canned or leftover corn.

Variations

Sometimes I add grilled chicken, chickpeas, or quinoa to make it more filling. I’ve also swapped spinach for arugula or mixed greens, or used sun-dried tomatoes instead of fresh for a deeper flavor. For extra crunch, I sprinkle on toasted pine nuts or sunflower seeds.

Storage/reheating

I store the salad (undressed) in an airtight container in the fridge for up to 2 days. The dressing can be made ahead and stored separately for 3–4 days. Once tossed, I recommend eating the salad within a few hours so the spinach stays fresh and crisp.

FAQs

Can I use frozen corn?

Yes. I thaw it and pat it dry before adding to the salad. It works great and saves time.

What kind of pesto should I use?

I use classic basil pesto, but I’ve also tried it with arugula or spinach pesto—it all works. Homemade or store-bought is fine.

Can I make the dressing dairy-free?

Yes. I use a dairy-free yogurt alternative or blend the pesto with avocado for creaminess without dairy.

Can I serve this warm?

I’ve done it with warm corn and it’s delicious. Just let it cool slightly before tossing with the spinach so it doesn’t wilt too much.

What’s the best way to cook the corn?

I love using grilled corn for that smoky flavor, but boiled, steamed, or even canned corn works too. Whatever’s easiest.

Conclusion

Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing is a fresh, flavorful salad that’s perfect for any season. The mix of sweet corn, juicy tomatoes, and earthy spinach pairs beautifully with the rich, herby dressing. Whether I’m serving it as a quick lunch, a barbecue side, or a light dinner, it’s always a bright and satisfying choice.

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