Summer Corn & Tomato Salad

Summer Corn & Tomato Salad


This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn.  The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.



5 Cups Fresh Corn Kernels (10 Large Ears)

1/4 Cup Grape Seed Oil

3 Tablespoons Raspberry Vinegar

Juice of 1 Lime

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Ripe Chopped Tomatoes

10 Chopped Green Onions

1/3 Cup Chopped Cilantro or Italian Parsley


Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil.  Put the corn kernels in the steamer basket.  Cover and steam for 5 minutes.  If you do not have fresh corn then you may use frozen corn, but do not use canned corn.  In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper.  Core, seed and coarsely chop the tomatoes.  Chop both green and white parts of the green onions.  Chop the cilantro or Italian parsley.  Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl.  Toss with the dressing.  Serve either at room temperature or chilled.  This salad will keep, covered, in the refrigerator for 3 days.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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