Tomato and Corn Salad

Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011

Another wonderful and refreshing summer salad!

I found this very worthy recipe in Woman's Day Magazine and made very minor changes to it.

It's a very tasty summer salad that has a little bit of heat in it from the jalapeno peppers. You can control the heat by the number of hot peppers you add to the salad.

Hope you enjoy!

My photo's

Recipe Rating:
 1 Rating
Prep Time:
Cooking Method:
No-Cook or Other


ears of fresh corn, cut off cob (i used silver queen)
2 lb
cherry tomatoes, sliced in half
4 to 6
scallions, thinly sliced
2 to 4
jalapeno pepper, chopped fine
1 large
bell pepper, chopped
1/4 c
olive oil
1/4 c
fresh lime juice
kosher salt, to taste
fresh ground pepper, to taste


In a large bowl, combine all ingredients. Toss to combine.
If making a day ahead, reserve tomatoes until ready to serve. Add tomatoes before serving. Keep refrigerated.
Refrigerate leftovers.