Corn and Tomato Salad

Name: Corn and Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters slivered fresh basil leaves; 283 grams cups cherry tomatoes such as Sweet 100s (about , rinsed, stemmed, and halved if larger than 3/4 inch; 57 grams fresh chèvre (goat) cheese, crumbled; 946 milliliters fresh corn kernels; 1 Tbsp olive oil; 118 milliliters chopped red onion; 3 Tbsps sherry vinegar or red wine vinegar; 6 servings Salt and pepper

Need a gluten free and vegetarian side dish? Corn and Tomato Salad could be a super recipe to try. This recipe serves 6. One serving contains 144 calories, 6g of protein, and 6g of fat. A mixture of salt and pepper, wine vinegar, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add corn and stir often just until tender to bite, 5 to 6 minutes.

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Corn

Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar.

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Tomato

Vinegar

Basil

Equipment you will use

Bowl

Add salt and pepper to taste.

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Salt And Pepper

Sprinkle goat cheese over salad; serve warm or at room temperature.

Ingredients you will need

Goat Cheese

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Ingredients you will need

Corn On The Cob