Summer Corn Tomato Salad
Experience the vibrant flavors of summer with this refreshing corn tomato salad, perfect for picnics and gatherings. Bursting with freshness, it’s a delightful side dish that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 medium ears)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil and cook the corn for about 3 minutes until tender yet crunchy. Drain and cool under cold water.
- In a large bowl, combine cooled corn, cherry tomatoes, red onion, and cilantro.
- Drizzle with lime juice and olive oil, then sprinkle with salt and pepper.
- Gently toss all ingredients until well mixed. Serve immediately or chill in the fridge for about 30 minutes to enhance flavors.
Notes
- For added creaminess, consider mixing in diced avocado.
- Swap out cilantro for parsley if preferred.
- This salad can be made ahead; just keep dressing separate until serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://svetb.com/summer-corn-tomato-salad-recipe/