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A plate of food, with Salad and Tomato

Fresh Corn & Tomato Salad

I keep this recipe around for a dozen or so good reasons, but chiefly because at the end of the season, I am kind of numb as to what to do with all of the corn and all of the tomatoes coming in.
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Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: corn, easy, quick, salad, tomato, under 15 minutes
Servings: 4 servings as a side dish
Calories: 92kcal

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    Ingredients for Fresh Corn & Tomato Salad

    • 2 ears corn, grilled or raw, kernels cut from the cob
    • 1 pint cherry or grape tomatoes, halved or larger varieties quartered
    • 1/2 bunch fresh sweet or purple basil, stems removed, leaves chopped
    • 1/2 small red onion, chopped small, about 1/2 cup
    • 2 tablespoons quality olive oil
    • 2 tablespoons freshly squeezed lime juice
    • 1/2 teaspoon ground cumin
    • salt and pepper to taste


    The Method

    • Whisk together the 2 tablespoons of olive oil, the lime juice, cumin, and salt and pepper in a small bowl and set aside.
    • Add the corn kernels to a large bowl, along with the tomatoes and the chopped onion and basil.
    • Pour the lime vinaigrette over the vegetables and toss well to combine. Cover with plastic wrap and refrigerate any unused portions.


    Serving: 1servings | Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 30mg | Calcium: 16mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.