Corn and Tomato Salad

Your pick: fresh, frozen, or canned? Fresh, frozen, or canned corn works in this recipe. This simple and light corn and tomato salad is a great side dish for any occasion.

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Ingredients

• 6-8 ears fresh corn, shucked and removed from the cob or 3-4 cups canned corn, drained or 3-4 cups of frozen corn, thawed and heated in the microwave

• 1 ½ cups grape tomatoes, cut in fours

• 1 large handful of chopped cilantro

• 1 lime (zest and juice)

• ¼ - ½ cup oil (olive or avocado)

• 1 teaspoon salt

• 1 teaspoon pepper

• Optional: finely chopped jalapeno or Scotch Bonnet pepper seeded, sprinkle of feta cheese

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Steps: 

1. Prep and wash produce.

2. Add corn, tomatoes, lime zest, salt, pepper, and optional ingredients to a bowl. 

3. Add juice of one lime, oil, and ½ cilantro.

4. Mix gently.  

5. Cover and let stand for at least 15 minutes to 2 hours. 

6. Add the remaining cilantro and mix gently.

7. Enjoy.  

Tips: 

• This recipe may need two limes.  

• Add more nutrition with vegetables like bell peppers, red onion, etc. 

•  Corn is great, grilled, boiled, lightly sautéed, and added to other dishes like soups and stews.