December 22nd, 2024
Recipes
Corn and Tomato Salad
Valentina P
- Difficulty
•
- Time 30"
This easy Corn and Tomato Salad is perfect for summertime, barbecues, and outdoor picnics. Fresh, rather than canned, ears of corn make all the difference.
How To MakeDiet Type: Classic
Shopping List
- 2 ears yellow corn
- 3/4 cup cherry tomatoes, halved
- 3/4 cup seedless cucumber, halved and sliced
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled (or plant-based feta alternative)
- 1/4 cup fresh herb(s) of choice (such as cilantro, parsley, or basil)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime or lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. Remove the husks from the corn, dot with a little optional butter, and then wrap the corn in foil. Roast the corn for 20 minutes on a baking sheet. Once cooked, unwrap the corn and use a sharp knife the slice the kernels from the cob.
- Step 2: Combine the corn, tomatoes, cucumber, onion, feta, herbs, olive oil, and lime or lemon juice in a mixing bowl. Season with salt and pepper and stir.
- Serve: Enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Corn and Tomato Salad
PT30M 2 ears yellow corn 3/4 cup cherry tomatoes, halved 3/4 cup seedless cucumber, halved and sliced 1/4 cup red onion, finely diced 1/4 cup feta cheese, crumbled (or plant-based feta alternative) 1/4 cup fresh herb(s) of choice (such as cilantro, parsley, or basil) 2 tablespoons extra-virgin olive oil 1 tablespoon lime or lemon juice salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
