Fresh Corn and Cherry Tomato Salad

March 26, 2010, Posted by Carmen Lopez Marshall at 12:47 pm | No Comments

Fresh Corn and Cherry Tomato Salad

8 ears sweet corn, husked and cleaned

12 cherry tomatoes halved

1 red bell pepper seeded and diced

½ red onion diced

1/3 cup balsamic vinegar*

1 1/2 teaspoons salt

1 tablespoon minced garlic

Ground black pepper to taste           

3 tablespoons extra-virgin olive oil

1/4 cup fresh cilantro thinly sliced**

Put in a large pot enough water to cover the ears of corn and bring to boil.  Place the corn and cook 3 minutes.  Drain and place in cold water for about 4 minutes.  Scrape kernels from the cobs.

Combine balsamic vinegar, salt, garlic, and pepper in a large bowl. Add olive oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

*If you like, replace vinegar for 2 tablespoons lemon juice

**You can use 1/4 cup fresh thinly sliced basil instead of cilantro, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.

Optional:  Add diced avocados just before serving.

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