Spectacular corn, tomato, and cilantro salad v1.3 with a magic trick

This recipe keeps coming to mind when the first fresh corn of the season becomes available. Remembering how much I loved this recipe before, I got excited and forgot to cook the corn at all. Turns out the fresh young kernels were crunchy sweet and were perfect raw. And now for the best part --- my son showed me a new trick last week that makes halving cherry tomatoes a breeze. Invert a couple of round plastic container lids that are about 6 inches in diameter. Cover the inverted bottom lid with the cherry tomatoes. Place the other inverted lid on top of the tomatoes. Press down the top lid firmly with your palm but not so hard so as to squish the tomatoes. Using a sharp chef's knife, squat down and cut horizontally between the lids and "voila"--- you've got a bunch of halved cherry tomatoes. Repeat until the pint is done.

Servings: 4

Ingredients

  • 2 ears fresh corn, husked
  • 1 pint cherry tomatoes, stemmed and halved this cool way
  • 1/2 red onion, diced
  • 1/3 cup chopped cilantro
  • Juice of 1/2 lemon
  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • Salad greens (optional)

Directions

Mix everything together. Mound on top of fresh salad greens. Serve. Marvel at what you created.

Nutrition Information (per serving)

  • Calories: 158
  • Fat: 8 gm
  • Saturated fat: 1 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 22 gm
  • Fiber: 4 gm
  • Sodium: 116 mg
  • Protein: 4 gm

Contributor

Preston Maring, MD

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