Corn and Tomato Salad

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Combine these two beloved late-summer favorites for a healthy meal bursting with flavor.

Ingredients

Preparation

Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from water and set aside to cool. Once you can comfortably handle it, slice the kernels off the cob and place in a mixing bowl.

Sprinkle the taco seasoning, vinegar and oil on the corn. Gently toss in the tomatoes and onion. Season with salt and pepper. Serve at room temperature.

Notes

This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.

Recipe by Katherine Oldfield, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: corn, salad, tomatoes

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