Fresh Corn and Cherry Tomato Salad

1
Nikita Sutton

By
@ncsutton

Alright...I know everybody says their dish is amazing, but no, really.....this salad is AMAZING!! LOL...For real! All fresh ingredients make this an unexpected hit! The fresh lemon juice will give a bright and refreshing ting to your palette! You must try this with a pan-seared or grilled steak or chicken. It is also a nice touch with an Asian BBQ salmon....or any BBQ for that matter!!! Enjoy, yawl! :))

Rating:

★★★★★ 1 vote

Comments:
Serves:
7

Ingredients

  • 5 c
    sweet white/yellow corn kernels (8 cobs)
  • 2 1/2 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    kosher salt
  • 2 1/2 Tbsp
    sugar
  • 1/4 tsp
    ground black pepper
  • 4 Tbsp
    extra-virgin olive oil
  • 1 pt
    cherry tomatoes, halved (use a little less if you like)
  • 1/2 c
    diced red onion
  • 1/4 c
    fresh basil, thinly sliced

How to Make Fresh Corn and Cherry Tomato Salad

Step-by-Step

  1. Make an ice-water bath by filling a large bowl halfway with water and ice and put it to the side.
  2. Bring a large pot of salted water (about 2 tablespoons) to a boil over high heat.
  3. Cut kernels from the cob, add to boiling water and cook until tender, about 10 minutes. Drain and put cooked corn in a ziploc bag and submerge in your ice water bath to stop the cooking process (you may need to use a can to hold the bag underneath the water bath), about 10 minutes. Be sure to let all the air out of the ziploc bag before closing.
  4. Combine the lemon juice, salt, sugar and pepper in a large, nonreactive bowl. While continuously whisking, add the olive oil in a slow stream until nicely mixed.
  5. Add the remaining ingredients and the cooled corn and toss until well coated. Serve cold or at room temperature.

Printable Recipe Card

About Fresh Corn and Cherry Tomato Salad




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