Corn and Cherry Tomato Salad with Ham

If fresh corn is hard to find, 2 1/2 cups frozen corn kernels will work just as well. If using frozen, thaw and combine with the other ingredients--there's no need to cook it.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 28 %
Fat 6.9 g
Satfat 1.8 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 14.6 g
Carbohydrate 30.9 g
Fiber 4.7 g
Cholesterol 35 mg
Iron 1.7 mg
Sodium 722 mg
Calcium 25 mg


1/3 cup cider vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried Italian seasoning
5 ears shucked corn
1/2 cup finely chopped Walla Walla or other sweet onion
1/4 cup finely chopped green bell pepper
1 (12-ounce) container cherry tomatoes, halved
1/4 cup chopped fresh basil


Combine first 5 ingredients, stirring with a whisk; set aside.

Cook corn in boiling water for 8 minutes. Drain and plunge corn into ice water; drain. Cut kernels from ears of corn; discard cobs. Place corn in a large bowl; add Simple Baked Ham, onion, bell pepper, and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with basil. Cover and chill.


Alison Lewis,

Cooking Light

January 2005
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