Corn, cherry tomato, and cilantro salad
A colleague reminded me about the past recipe I shared for this salad, saying that her children like to eat it right out of the bowl. I decided to update it with less fat in the dressing. This is great with freshly picked corn, which is incredibly sweet when cooked properly.
I served this recently on a bed of greens with warm, sliced, roasted chicken breast. This is a really good one-dish meal.
You can also try this with raw corn if you want to skip a step — fresh young kernels are crunchy and sweet.
Ingredients
- 2 ears fresh corn, husked
- 2 pints cherry tomatoes, stemmed and halved
- 1/2 red onion, diced
- 1/3 cup chopped cilantro
- Juice of 1/2 lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- Salad greens (optional)
Directions
- Bring a big pot of salted water to a boil.
- Add the corn and immediately turn off the heat.
- Cover for 3 to 5 minutes until the corn is crunchy tender.
- Drain and cool.
- Cut the kernels off the cob in a large, deep bowl.
- Halve the cherry tomatoes (you can do this between 2 small plates and running a chef's knife between the plates).
- Toss the corn with the remaining ingredients.
- Spoon over a bed of salad greens and top with avocado or sliced roasted chicken breast.
Nutrition information (per serving)
- Calories: 158
- Total fat: 8 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Total carbohydrate: 22 g
- Dietary fiber: 4 g
- Sodium: 116 mg
- Protein: 4 g