Fresh Corn and Tomato Salad
If you have roughly 30 minutes to spend in the kitchen, Fresh Corn and Tomato Salad might be a super gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 10 servings with 198 calories, 4g of protein, and 11g of fat each. For $1.52 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, roma tomatoes, olive oil, and a few other things to make it today. 22 people were glad they tried this recipe. A few people really liked this side dish. It is brought to you by Culinary Covers. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Users who liked this recipe also liked Fresh Corn Tomato Salad, Fresh Tomato and Corn Salad, and Fresh Corn, Tomato and Zucchini Salad.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 5 minutes
Ingredients:
3 Tbsp. balsamic vinegar
12 large ears of white corn
1 cup packed julienned fresh basil
2 Tbsp. finely chopped garlic
7 Tbsp. olive oil
10 Roma tomatoes, chopped
salt and pepper, to taste
Equipment:
knife
bowl
frying pan
Cooking instruction summary:
1. Cut the tops of the corn kernels off the cob with a sharp knife and put into a bowl. Heat 2 Tbsp. of the olive oil in each of 2 large skillets. Add 1/2 of the garlic and 1/2 of the corn to each of the skillets.2. Saute for 5 minutes or until the corn is tender. Remove from the heat. Add 1/2 of the basil to each skillet and mix well. Spoon the corn mixture into 2 large bowls. Cool slightly, stirring occasionally. Add 1/2 of the remaining olive oil, 1/2 of the tomatoes, 1/2 of the vinegar and 1/2 of the remaining basil to each bowl and mix gently.3. Season with salt and pepper. Chill, covered, for 3 to 8 hours.
Step by step:
1.
2. Cut the tops of the corn kernels off the cob with a sharp knife and put into a bowl.
3. Heat 2 Tbsp. of the olive oil in each of 2 large skillets.
4. Add 1/2 of the garlic and 1/2 of the corn to each of the skillets.2.
5. Saute for 5 minutes or until the corn is tender.
6. Remove from the heat.
7. Add 1/2 of the basil to each skillet and mix well. Spoon the corn mixture into 2 large bowls. Cool slightly, stirring occasionally.
8. Add 1/2 of the remaining olive oil, 1/2 of the tomatoes, 1/2 of the vinegar and 1/2 of the remaining basil to each bowl and mix gently.3. Season with salt and pepper. Chill, covered, for 3 to 8 hours.
Nutrition Information:
covered percent of daily need
