Tomato and Corn Salad

Print Recipe
Tomato and Corn Salad
Servings
Ingredients
  • 1 Tbsp olive oil
  • 1 1/2 cups fresh corn kernels or use kernels from 2-3 cooked or grilled cobs
  • 2 cups halved grape or cherry tomatoes
  • 1/2 cup crumbled feta optional
  • 2 Tbsp chopped fresh cilantro, parsley or basil optional
  • For the dressing:
  • 2 Tbsp lemon juice or your vinegar of choice
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • Salt and pepper to taste
Servings
Ingredients
  • 1 Tbsp olive oil
  • 1 1/2 cups fresh corn kernels or use kernels from 2-3 cooked or grilled cobs
  • 2 cups halved grape or cherry tomatoes
  • 1/2 cup crumbled feta optional
  • 2 Tbsp chopped fresh cilantro, parsley or basil optional
  • For the dressing:
  • 2 Tbsp lemon juice or your vinegar of choice
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • Salt and pepper to taste
Instructions
  1. In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally. Cool corn slightly and set aside.
  2. Or, if you are using leftover corn, on the cob, cut the kernels off.
  3. Whisk together the lemon juice or vinegar, olive oil and garlic in a small bowl.
  4. In a medium bowl, combine the tomatoes, cheese, herbs and corn. Toss the salad with the dressing and adjust seasonings as needed.