Tomato Corn Salad
This fresh and easy tomato corn salad is a perfect summer side dish! Simply toss together roasted corn, tomatoes, avocado, herbs, and an easy vinaigrette.
Servings: 6 people
Calories: 176kcal
Ingredients
Tomato Corn Salad:
- 4 ears of corn (~3 cups of corn kernels)
- 1 tablespoon olive oil
- 1 pint cherry or grape tomatoes, halved or quartered
- 1 avocado, diced
- 2 green onions, diced
- 5 sprigs cilantro, removed from stems Substitute fresh basil if desired
Vinaigrette:
- ¼ cup olive oil
- 1 lemon or lime, juiced Substitute ⅛ cup apple cider vinegar if desired
- ¼ teaspoon salt
- ⅛ teaspoon red chili flakes (optional)
Instructions
Pan-Sear Corn:
- Shuck corn, and cut kernels off the cob.Tip: Place a chef's knife lengthwise along one side of the cob. Cut the kernels along that side off in one cut, and then rotate and repeat.
- Heat 1 TB oil over medium heat in a heavy-bottom pan. When the oil is hot, add the corn. Let the corn sear until it begins to brown, about 10 minutes. Remove corn from heat.
Prepare Salad:
- While corn sears, add the remaining salad ingredients to a large bowl. Whisk together the vinaigrette ingredients.
- Add the corn to the salad, and toss with the dressing. Serve immediately.
Make Ahead:
- Everything except the avocado can be prepared up to one day ahead of time. Wait until serving to cut the avocado, and to add the dressing to the salad.
Nutrition
Calories: 176kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 24.9mg | Calcium: 19mg | Iron: 0.6mg
