I spent most of my life in the midwest, Illinois specifically. Illinois is one the top producers of corn, so it is definitely a summer staple. Who doesn’t love corn on the cob? Especially with tons of salt and butter…yum! I also love corn in a cold veggie salad. This recipe has a very very simple dressing, and that allows the veggies to sing. Honestly, you don’t even really need the dressing.. the fresh vegetables can stand on their own.
This corn and tomato salad is an ideal summer BBQ side dish. If you can’t grill the corn, boiling would be just fine. You can also sub out the corn on the cob for frozen or canned corn, I would use about 3-4 cups.
This recipe calls for kumato cherry tomatoes. I use these tomatoes specifically for their beautiful dark color and intense sweetness. They are almost a brownish color when ripe. Kumato tomatoes are sweeter than other tomatoes because they have a higher brix level. This essentially means they have a higher fructose level. They have become one of my favorite varieties of tomatoes, if you can get your hands on some I would definitely recommend them! With that being said, any tomato variety will do just fine.
This recipe is vegan
AuthorShannon
Cut tomatoes in half or quarters
Thinly slice green parts of green onion
Dice green pepper
Trim excess silk/husk from the top of each ear of corn
put corn on grill over medium high heat
turn every 5 minutes, about 15-20 minutes total
remove husk and silk and place directly on grill if you want some char (not necessary)
once corn has cooled, cut corn from cob
in a large bowl mix together olive oil, red wine vinegar, lime juice and salt
add corn, tomatoes, green onion, green pepper, and cilantro
stir to combine
garnish with cilantro and lime wedge
Ingredients
Directions
Cut tomatoes in half or quarters
Thinly slice green parts of green onion
Dice green pepper
Trim excess silk/husk from the top of each ear of corn
put corn on grill over medium high heat
turn every 5 minutes, about 15-20 minutes total
remove husk and silk and place directly on grill if you want some char (not necessary)
once corn has cooled, cut corn from cob
in a large bowl mix together olive oil, red wine vinegar, lime juice and salt
add corn, tomatoes, green onion, green pepper, and cilantro
stir to combine
garnish with cilantro and lime wedge
