Corn and Tomato Salad
Combine these two beloved late-summer favorites for a healthy meal bursting with flavor.
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.
This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.
Recipe by, former PCC Cooks instructor
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