Corn and Tomato Salad - Bravabod
Recipes

Corn and Tomato Salad

Valentina

This easy chilled corn and tomato salad screams summertime, barbecues, and outdoor picnics. Fresh ears of corn make all the difference here, as it has such a flavorful crunch compared to any canned or frozen varieties. Recipe adapted from the talented Amy Wilichowski, RDN.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 ears yellow corn (husks on)
  • 1 cup cherry tomatoes, halved
  • 3/4 cup seedless cucumber, halved and sliced
  • 33333333/100000000 cup red onion, finely diced
  • 1/4 cup feta cheese, crumbled (or plant-based feta alternative)
  • 1/4 cup fresh herb(s) of choice (such as cilantro, parsley, or basil)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 lime or lemon, juiced
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Place the ears of corn (with husks still on) directly on the oven rack and roast for 30 minutes. Once the corn has cooled enough to handle, peel off the husks and slice the corn kernels off of the cob with a sharp knife. Set aside.
  2. Step 2: Combine all of the salad ingredients in a mixing bowl. Taste and adjust seasonings as desired.
  3. Serve: Enjoy chilled within 24 hours for best results.

Recipe Notes

Note 1: You can of course grill or boil the corn, but the oven-baked cooking method outlined here is courtesy of Chef Tyler Florence and yields perfect results every time.

Nutrition

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Corn and Tomato Salad

PT40M 2 ears yellow corn (husks on) 1 cup cherry tomatoes, halved 3/4 cup seedless cucumber, halved and sliced 33333333/100000000 cup red onion, finely diced 1/4 cup feta cheese, crumbled (or plant-based feta alternative) 1/4 cup fresh herb(s) of choice (such as cilantro, parsley, or basil) 2 tablespoons extra-virgin olive oil 1/2 lime or lemon, juiced salt and pepper, to taste Gluten Free Vegan 4 Servings Ingredients:

4 Servings

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Takes 1 min