Recipe by cookbookangie
"In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad."
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minced fresh basil
ground black pepper
frozen corn, thawed
cherry tomatoes, halved
peeled, seeded, and chopped cucumber
jalapeno pepper, seeded and chopped
Really enjoyed this for lunch today along with some cheese, crackers, and fresh fruit. I don't think I would make it with anything BUT fresh corn; that crunchiness really is part of what I think makes this salad taste so good. The lime-basil dressing is the perfect complement to these veggies, and that occasional pop of jalapeño wakes you up. Very nice salad cookbookangie.
It is waiting in the fridge for supper tomorrow... but without the 'party-ing' time, the hubs rates it thumbs up! I used fresh corn on the cob, cut off from leftovers tonight (3 ears worth)and Sweet 100 tomatoes which are a little larger than cherry tomatoes.... can't wait! -- PS, it was a delicious hit! Keep well for a couple of days, I recommend trying it if you are considering it!
Really good. We had this on a day that was 37 outside. Very refreshing. Will make it again FOR SURE! Can't wait for the leftovers tomorrow. I did not have time to refrigerate before eating. Would have been even better colder (my fault).
Very nice and fresh! The only change is I used a small, finely chopped Thai bird chili instead of jalapeno, as I live in Thailand and they are everywhere for free. :)
Made this tonight and was delighted. I used fresh corn and added a little more of the dressing, very light and refreshing.
Dressing is super easy, and the vegetables are quick to assemble . Makes a perfect summer side dish with all those fresh-from-the-garden ingredients. And it's very pretty, too, with all the reds and yellows and greens. Delicious.
I made this last night even though I was skeptical because it seemed so simple. I have lots of the ingredients from our garden and so I gave it a try. It was amazingly delicious, so much so that it was devoured by a family that doesn't even like cucumber. We will have this as a side with any Mexican entry. Very delicious!
This is deelish! I used tomatoes, cukes, and basil from my garden, and fresh corn cut off the cob. I didn't change anything except I didn't have a jalapeno, which I think would have been great, but this was great without it. Everyone that tried it loved it and I'll definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cherry Tomato Corn Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 67
The hard work's over, now celebrate the leftovers.
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