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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
: 150 kcal
  • 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 (1 g)
Calories 150 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 70mg3%
Potassium 437mg12%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 1050IU21%
Vitamin C 17.6mg21%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.