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
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
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.
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