Fresh Corn Tomato Salad

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Raw corn kernels sliced straight off the cob are the base of this fresh corn and tomato salad. The corn and tomatoes marinate in a garlicky white wine vinaigrette.

Prep Time5

Marinating Time30

Total Time35

Course: Salad

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove minced
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ears corn kernels sliced off
1 pint cherry tomatoes or grape tomatoes quartered
2 scallions thinly sliced, white and green parts separated
1 tablespoon chopped parsley

Instructions

In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper.
Stir the corn kernels, tomatoes and white scallions into the vinaigrette.
Let the tomatoes and corn marinate for 30 minutes.
Stir in the scallions greens and parsley before serving.

Notes

For the best results, use the freshest corn and tomatoes that you can find.

Optional Additions:

Greens such as baby arugula or spinach or chopped romaine
Diced avocados
Diced cucumbers
Chopped walnuts

Variation: Use cilantro instead of parsley and the juice of a lime instead of white wine vinegar. In this Tex-Mex version, I also like to add a minced jalapeno, avocados and diced red bell peppers.

Store leftovers in the refrigerator in an airtight container up to 3 days. Let the salad sit at room temperature before serving if the oil in the vinaigrette has become solid in the cold temperature of the fridge.

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