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Corn and Tomato Salad

James Carrier
Yield Makes 4 to 6 servings
You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving this quick and easy side dish.

Ingredients

  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 4 cups fresh corn kernels
  • 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
  • 1/4 cup slivered fresh basil leaves
  • 3 tablespoons sherry vinegar or red wine vinegar
  • Salt and pepper
  • 2 ounces fresh chèvre (goat) cheese, crumbled

Nutrition Information

  • calories 159
  • caloriesfromfat 37 %
  • protein 6 g
  • fat 6.5 g
  • satfat 2.5 g
  • carbohydrate 24 g
  • fiber 4.2 g
  • sodium 70 mg
  • cholesterol 7.5 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

  2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

  3. Sprinkle goat cheese over salad; serve warm or at room temperature.

  4. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.