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Home Ā» Recipes Ā» Salad Recipes

September 26, 2012 · 3 Comments

Corn and Tomato Salad

Salad Recipes

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Corn and Tomato Salad made with fresh corn on the cob and garden cherry tomatoes tossed with aged balsamic vinegar and extra virgin olive oil.

Corn and Tomato Salad made with fresh corn on the cob and garden cherry tomatoes tossed with aged balsamic vinegar and extra virgin olive oil.

Corn and Tomato Salad

Fall is officially here and the summer vegetable crops are starting to come to an end for most of us here in the northeast, making way for fields of pumpkins, gourds and cornstalks.

Here is a simple salad to use up the last of your harvest that tastes best with fresh corn on the cob. If it's off-season, you can also use the frozen, defrosted corn kernels. 

Corn and Tomato Salad in a bowl

Tomatoes are a good source of vitamins such as A, C, K, Folate and Potassium and are low in sodium, cholesterol and calories. One serving (or 1 cup) of tomatoes has 2 grams of fiber and the water content is high so tomatoes are a great food to eat to help fill you up.

How do you make Corn and Tomato Salad?

 

For this recipe you'll need corn on the cob, cherry tomatoes, fresh basil, EVOO, aged balsamic vinegar, Kosher salt and black pepper.

Remove the corn from the husks and place in a bowl. Add the tomatoes, basil, oil, and vinegar and mix well; then season with salt and pepper. Refrigerate until ready to serve.

We love this Corn and Tomato Salad because it's so light. It makes the perfect accompaniment to your favorite warm weather meals. 

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Corn and Tomato Salad in a bowl

Ā Corn and Tomato Salad

Carrie's Experimental Kitchen
Corn and Tomato Salad made with fresh corn on the cob and garden cherry tomatoes tossed with aged balsamic vinegar and extra virgin olive oil.
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Salads
Cuisine American
Servings 6

Ingredients
  

  • 3 Corn on the Cob, cooked
  • 2 c. Cherry Tomatoes, cut in half
  • 1 tbsp. Fresh Basil, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  • ¼ c. Aged Balsamic Vinegar
  • ¼ tsp. Kosher Salt
  • ā…› tsp. Black Pepper

Instructions
 

  • Remove the corn from the husks and place in a bowl. Add the tomatoes, basil, oil, and vinegar and mix well; then season with salt and pepper. Refrigerate until ready to serve.
Keyword corn, tomatoes
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Corn and Tomato Salad made with fresh corn on the cob and garden cherry tomatoes tossed with aged balsamic vinegar and extra virgin olive oil.

 

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Previous Post: « Fried Green Cherry Tomatoes
Next Post: Fettuccine with Pink Grapefruit & Mint »

Reader Interactions

Comments

  1. Jaxs says

    September 26, 2012 at 10:11 pm

    This may have to be made!!!

    Reply
  2. Anita at Hungry Couple says

    September 27, 2012 at 4:48 am

    Delicious combo of flavors!

    Reply
  3. Carrie's Experimental Kitchen says

    September 27, 2012 at 12:22 pm

    Thank you both for stopping by!

    Reply

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