From the Cook
From the Cook
From the Cook
1/4
Fresh Corn and Tomato Salad
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Instructions
1
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Rub the ears of shucked corn with enough oil to coat, then grill the corn according to instructions for grilled corn on the cob. See recipe notes below for alternate cooking methods.
2
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When corn is cool enough to handle, place the bottom of each corn cob in a bowl, and using a sharp knife, remove the corn by cutting from top to bottom.
3
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Add the remaining ingredients to the bowl of corn and toss well to combine. Adjust the seasoning as necessary and enjoy!
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Corn Kernel Mastery 🌽To easily remove corn kernels, place the corn cob vertically in a large bowl and use a sharp knife to slice downward, catching all the kernels without making a mess.
- Tomato Ripeness Hack 🍅Choose cherry tomatoes that are deeply colored and firm but yield slightly to gentle pressure for the most intense summer flavor and perfect texture.
- Lime Juice Optimization 🍋Roll your lime on the counter before juicing to break down internal membranes, which will help you extract maximum juice with minimal effort.
- Basil Chopping Pro Tip 🌿Stack basil leaves, roll them tightly like a cigar, then slice thinly to create perfect, uniform chiffonade cuts that release maximum flavor.
- Marination Magic ⏰Let the salad sit for 10-15 minutes after mixing to allow flavors to meld and intensify, transforming a good salad into an extraordinary one.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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