Tomato and Corn Salad

Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cooking Method: No-Cook or Other


6 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

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
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!

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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.

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1-5 of 26 comments

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user Sherri Logan Williams logansw - Jul 4, 2012
I'll be making this for my 4th of July celebration on Saturday. I can't wait. sw☺
user Diane Hopson Smith DeeDee2011 - Jul 4, 2012
Sherri, I hope you enjoy!! We loved it! Very tasty with a little heat! Let me know what you think.
user Bonnie D. Utahn - Jul 4, 2012
Looks delish, girlfriend!
user Stormy Stewart karlyn255 - Jul 4, 2012
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