Fresh Corn and Tomato Salad

Recipe

Salad
Fresh Corn and Tomato Salad

Primary Media

Clear bowl filled with fresh corn, halved cherry tomatoes, sliced basil, and chopped white onion

User Rating

3.37 out of 5 stars
Rate it:
35 ratings

Recipe Data

5
Servings
10min
Prep
17min
Total

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Description

This sweet and savory side dish combines the sweetness of corn with the acidity of fresh tomatoes and white vinegar. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
4 ear(s)corn
2large tomatoes, diced, or 1 c. grape tomatoes, halved
1small sweet onion, chopped
1(0.75 oz) pkg Mariposa Farms basil, chopped (about 1/3 c. chopped)
2 tbsp.Hy-Vee white vinegar
2 tbsp.Hy-Vee Select olive oil
¼ tsp.coarse sea salt
tsp.ground pepper

Directions

  1. In a large pot, boil corn in water for about 7 minutes. Remove corn and plunge into cold water. Cut corn off cob and set aside to cool completely.
  2. In a large bowl, combine cooled corn, tomatoes, onion and basil. Toss with vinegar and olive oil. Season with sea salt and pepper. Serve chilled or at room temperature.

Nutrition facts

Servings

140 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Sodium: 135mg
  • Total Carbohydrates: 20g
  • Protein: 3g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2013.