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Epicurious

Sweet Corn and Tomato Salad with Fresh Cilantro

By Anna Pump

4.3

(87)

Image may contain Plant Food Pottery Jar Vase Vegetable and Produce
Sweet Corn and Tomato Salad with Fresh CilantroLisa Hubbard

Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Preparation

  1. Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

TagsSaladSalad DressingCornVegetableCilantroHerbs & SpicesPlum TomatoTomatoRed OnionOnionRoot VegetableStarterSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessMake Ahead5 Ingredients or FewerSteamSummer
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