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Sweet Corn and Tomato Salad
Prep Time
15 mins

A super way to enjoy fresh vegetables.

Course: Side Dish, Vegetable
Cuisine: American
Keyword: corn, tomatoes
Servings: 6
  • 6 ears fresh sweet corn, shucked
  • 4 medium tomatoes
  • 1/4 cup fresh basil
  • pinch of oregano
  • 1 tablespoon olive oil
  • splash of balsamic vinegar
  • salt and pepper, to taste
  • 3 ounces soft goat cheese, chilled and crumbled, optional
  1. Bring large pot of water to a boil over medium high heat. Add corn and boil for 5 minutes. Drain and cool.
  2. Chop tomatoes in quarters, squeeze out juice and seeds. Chop the seeded tomato quarters into a rough dice, pat with paper towels to remove moisture.
  3. When corn has cooled, stand each ear up in a wide shallow dish and cut the kernels off with a chefs knife. Toss corn with tomatoes.
  4. Finely mince basil, toss with tomatoes and corn along with olive oil, salt, pepper, vinegar, and cheese if using. Toss gently.
Nutrition Facts
Sweet Corn and Tomato Salad
Amount Per Serving
Calories 24
% Daily Value*
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.