This is an amazing salad to make during the summer months, especially around August when tomatoes and corn are in season. I love to add this as a side on many meals, or as a garnish on top of a simple piece of white fish or chicken. Its really easy to throw together and is crowd pleaser!
Tomato Corn Summer Salad
Servings 4 servings
Ingredients
- 2 cups cherry tomatoes sliced in half
- 2 cups corn can be frozen or fresh
- 1/2 cup cilantro chopped
- 1 dry shallot chopped
- 1 jalapeño pitted and cubed small
- 1 tsp maldon salt
- Ground Pepper
- 4 tbsp Olive oil
- 1/2 juice of lemon
Instructions
- Cook corn, you can boil and then cut the kernels off or if using frozen corn, thaw and then roast in oven for 20 minutes until cooked and slightly charred. Set aside to let cool.
- In a mixing bowl, combine tomatoes, corn, shallot, jalapeño, cilantro. Top with olive oil, Malden salt, pepper and lemon juice.
- Toss gently and transfer to your favourite serving dish and enjoy!
Feature image via Pinterest
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