Fresh Summer Corn and Tomato Salad
Servings: 4 - 6 servings
Calories: 306kcal
Ingredients
- 4 - 6 ears of in-season fresh corn, husked and kernels removed
- 3 large in-season, fresh tomatoes or 2 cups San Marzano small grape/cherry tomatoes, diced
- 2 - 3 bunches green onions sliced, including the green stems
- 4 - 8 oz. tiny mozzarella pearls
- 2 tsps. fresh basil leaves chopped
- ¼ cup olive oil
- 2 tsp. red wine vinegar
- ½ teaspoon sugar
- Generous amounts of salt and pepper each
Instructions
- Bring a large pot of water to a boil. Blanch cook the corn for about 4 minutes and remove from the hot water to stop the cooking. Allow the corn to cool down and then cut the kernels off the cob with a sharp knife.
- In a large mixing bowl, toss all the ingredients together.
- Taste for any more need of salt and pepper, and/or sugar.
Nutrition
Serving: 1-½ cups | Calories: 306kcal | Carbohydrates: 43g | Fat: 15.6g | Sodium: 10.5mg