Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Sweet Corn and Tomato Salad
Marybeth Feutz
This Sweet Corn and Tomato Salad is a wonderful cold salad, packed with tons of summer flavor. Use fresh sweet corn, or substitute canned or frozen!
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course
Side
Cuisine
American
Servings
6
-8 servings
Ingredients
1x
2x
3x
6
ears sweet corn
husked (or 3 cups frozen sweet corn thawed, or 2 cans sweet corn drained)
1-1/2
pounds
tomatoes
diced
3/4
cup
red onion
chopped
1/2
cup
fresh cilantro
chopped
1/4
cup
extra-virgin olive oil
1
Tablespoon
red wine vinegar
Salt and pepper to taste
Instructions
Bring a
large pot
of water to boil.
Slice kernels off ears of corn
, and boil kernels for 5 minutes. Drain kernels and cool to room temperature.
In a
large bowl
, combine corn, tomatoes, onion, cilantro, oil, and vinegar. Toss lightly to mix.
Season with salt and pepper.
Cover and chill for one hour to overnight.
Tried this recipe?
Let us know
how it was!