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Sweet Corn and Tomato Salad
A super way to enjoy fresh vegetables.
Course Side Dish, Vegetable
Cuisine American
Keyword corn, tomatoes
Prep Time 15 minutes minutes
Servings 6
Author Lynn / Turnips 2 Tangerines
- 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
Bring large pot of water to a boil over medium high heat. Add corn and boil for 5 minutes. Drain and cool.
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.
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.
Finely mince basil, toss with tomatoes and corn along with olive oil, salt, pepper, vinegar, and cheese if using. Toss gently.
Protein: 6g