Corn and Tomato Summer Salad
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Cook time: 
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Serves: 4
 
Corn and tomato plus mint make for a surprisingly delicious summer meal.
Ingredients
  • 7 small ears of corn or 5 large ears, husks and silk removed
  • 1 pint of grape tomatoes, or 2 regular tomatoes, whichever is fresher
  • ½ red onion
  • 2 tablespoons mint
  • 1 lemon
  • 1 tablespoon olive oil
  • pinch of red pepper flakes
Instructions
  1. Heat the grill to medium-high. Rub the corn cobs with olive oil, then place the corn on the hot grate and cook for about 8 minutes, rotating every two minutes until some of the kernels are dark brown and the rest are deep yellow. Remove the corn from the grill and let cool.
  2. When the corn is cool enough to handle, take a knife and cut down the cob removing the kernels. Place the kernels in a large bowl.
  3. Cut the grape tomatoes in quarters or dice the regular tomatoes. Dice the red onion and the mint. Add to the salad bowl.
  4. Dress the salad. Juice the lemon and add the juice to the bowl. Pour in about one tablespoon of olive oil and stir. Season with a pinch of salt and pinch of red pepper flakes. Stir until combined.
  5. Serve with grilled chicken, steak or fish for a perfect summer meal.
Recipe by Culinary Mamas at https://culinarymamas.com/corn-tomato-summer-salad/