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Corn

1 of

Corn Tomato Salad

By: SMITH8CLAN

"This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals."

Rate/Review | Read Reviews (15)

1,253 Saves

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 medium tomato, diced
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Directions

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.