HACKED RECIPE
Fresh Corn and Tomato Salad Recipe
By KimberlySue123
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Hacked from
Fresh Corn and Tomato Salad
This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.
To remove corn kernels from the cob, hold the ear upright, placing the flat end on a cutting board; with a sharp knife, cut along the length of the cob, turning the cob as you go.
This recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Tomatoes! photo gallery and our Picnic Recipes photo gallery.
INGREDIENTS
- 5 cups sweet white corn kernels, from 7 to 8 medium cobs
- 2 tablespoons lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 10-ounce container cherry or pear tomatoes, halved
- 1/2 cup red onion, small dice
- 1/4 cup fresh basil, thinly sliced
INSTRUCTIONS
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve now!!!.
Member recipes are not tested by the CHOW food team.
