Tomato and Corn Salad: A Tasty, Colorful Side Dish


Tomato and Corn Salad

4-6
Prep15 min

Ingredients

  • 1 cup thawed frozen corn kernels
  • 3 cups halved cherry tomatoes
  • 2 tablespoons lemon juice
  • 4 tablespoons neutral tasting oil, like avocado or safflower
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt

Directions

  1. Add to a salad serving bowl the corn kernels and the three cups of halved cherry tomatoes.
  2. In a jar or a smaller bowl, mix the oil, lemon juice, and salt.
  3. Add the dressing to the corn and cherry tomatoes.
  4. Sprinkle the chopped cilantro on top.
  5. Check for seasoning and serve.

Sometimes the simplest recipes are the ones that become staples in my house—ones without any complicated steps or unusual ingredients—ones even the kids can make. I also love recipes that are bright and colorful and go well with any other dish.

This cherry tomatoes and corn salad recipe is exactly this sort of easy perfection: A recipe you could serve as a side for a protein, with rice, or even alongside pasta. When I prepare it at home, I like to serve it with falafels or zucchini fritters.

We all know tomatoes are best in the summer season, but I have found that cherry tomatoes, even though you see them year round, taste their best in late summer or early fall. With corn it is a different story. Even though you could also find it year round and at summer it is at its peak. If corn season has passed, I suggest buying frozen corn rather than eating out-of-season fresh ears.

Corn is one of the most modified crops of our time. Sadly, corn is being used in a lot of products, not only edible products, but for industry use as well. Where I live, it is very difficult to find organic and non-GMO corn on the cob. When I eat corn, in any form, I always look for the non-gmo verified label, it really gives me peace of mind. And boy, do we eat corn! As a Mexican, with a bi-cultural family, corn is a must at our home. We eat corn tortillas, corn chips, corn soup, and corn salad.

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