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Corn and Tomato Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 5 min
  • 5 min
  • $$
Gatheredtable
from Gatheredtable Staff

Ingredients

  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 4 tomatoes, cut into wedges
  • 1 cucumber, cut into half moons
  • 1 1/2 cups corn kernels (about 2 ears)
  • 1/2 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste

Directions

Prep: 1. Mince garlic, chop shallot. 2. Cut tomato into wedges and cucumber into half moons 3. Cut corn off of ears if using fresh or defrost corn if using frozen. Make: 2. Mix garlic, tomatoes, cucumber, shallot, and corn with the lemon juice and olive oil. Season with salt and pepper.

Notes

We highly recommend using fresh corn for this recipe. This is the perfect late summer salad.

Goes great with these recipes

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Ginger-Wasabi Steak
Slow Cooker Barbacoa Beef
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Sheet Pan Parmesan Chicken with Romaine
"Fried" in the Oven Cauliflower

The ultimate meal planner

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