Tomato and Corn Salad
- 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
- Add to a salad serving bowl the corn kernels and the three cups of halved cherry tomatoes.
- In a jar or a smaller bowl, mix the oil, lemon juice, and salt.
- Add the dressing to the corn and cherry tomatoes.
- Sprinkle the chopped cilantro on top.
- 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.