Description
This vibrant Summer Corn Tomato Salad is a delightful medley of fresh ingredients, perfect for outdoor gatherings and warm days. Enjoy this colorful dish bursting with flavor!
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and remove silks. Optionally, blanch in boiling water for 3-5 minutes, then cool and cut off kernels.
- Halve or quarter the cherry tomatoes and thinly slice the red onion.
- In a large mixing bowl, mix together corn, tomatoes, onion, and cilantro. Drizzle with olive oil and lime juice.
- Toss gently; add salt and pepper according to your taste.
- Allow the salad to sit in the fridge for at least 30 minutes to enhance flavors before serving.
Notes
- Substitute cherry tomatoes with diced cucumbers or add diced avocados for creaminess.
- For added flavor, consider incorporating different herbs like basil.
- Prep Time: 10 minutes
- Cook Time: Optional (if blanching)
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg