Warm Corn and Tomato Salad

Submitted by:

Preparation time: 15 min.
Cooking time: 10 min.

Serves: 2

Dietary guidance: v v 


2 ears fresh corn
1 large tomato (or 3 small)
olive oil
fresh basil (optional)
balsamic vinegar (optional)


shuck corn and cut off kernels. Cook with a little oliver oil over medium- high heat until slightly brown (8-109 minutes). Meanwhile, cut tomato into large dice (~3/4"). Combine corn, tomato a little more olive oil, a bit of salt and pepper.

If the corn is really great- stop there. If it needs a little doctoring up, add fresh basil and balsamic vinegar.

You can also add- blanched green beans, chopped red pepper or a little chopped baby spinach or arugula. I like to put the warm corn on the baby spinach or arugula so it wilts it a bit.

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.