Corn and Tomato Salad Recipe

It is late summer here where I live and corn and tomatoes are both plentiful and delicious!

How To Make Corn and Tomato Salad

I prefer to use the corn raw, fresh off the cob. However, you can also boil the corn first or even roast it if you want that delicious char flavor. However, fresh corn is so juicy and tender, you really don't need to cook it. There is something so refreshing about using the corn raw.

Use whatever tomatoes you have handy. Grape or cherry tomatoes are perfect, but you can also simply dice up larger tomatoes.

Decide if you want other vegetables (onion, peppers, raw zucchini, cucumbers, avocado), choose your herbs (basil, parsley, cilantro, chives) and your cheese (mozzarella, feta, cojita). Assemble it, add a simple dressing and enjoy!!!

Watch Me Make It

Corn and Tomato Salad Recipe (as I made it)

*all measurements are approximate - just use what you have, use more of what you love, skip what you don't

Salad Ingredients:

3 ears of corn, freshly cut from the cob

1 cup sliced grape tomatoes

1/3 chopped onion

1/3 cup chopped peppers

1/4 - 1/2 cup mozzarella cheese balls (pearls)

handful of chopped basil

Then add any other salad ingredients you want

Dressing:

1 TBSP White Balsamic Vinegar (or whatever you have)

1/2 TBSP olive oil

1 teaspoon mustard

salt & pepper to taste

Combine salad ingredients in a bowl. Top with dressing and toss.

Flavor Profile Options

	Italian	Mexican	Mediteranean
Herb	Basil	Cilantro	Basil and dried oregano
Peppers	Bell Pepper or Fresno	Poblano or Jalepeno	Roasted Red Peppers
Cheese	Mozzerella	Cojita	Feta
Additions	Raw zucchini	Black Beans	Cucumber

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