Corn and Tomato Salad

James Carrier

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.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 37%
  • Protein: 6g
  • Fat: 6.5g
  • Saturated fat: 2.5g
  • Carbohydrate: 24g
  • Fiber: 4.2g
  • Sodium: 70mg
  • Cholesterol: 7.5mg

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

Preparation

  1. 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. 2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
  3. 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.
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