Fresh corn salad with heirloom tomatoes and Llme

1 - 2
PersonalPoints™ per serving
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
4
Difficulty
Easy
Summertime's bounty comes together in this chopped preparation of garden tomatoes and sweet corn. If you use tender sweet corn at the height of the season there is no need to cook it. This salad takes about 5 minutes of your time. Make it your warm weather go-to for that reason, and because it showcases the summer's best ingredients. Chop the tomatoes in a fine dice for best, juicy results, and finely mince the herbs and pepper. Though you'll love eating this straight up as a salad, it's versatile enough to use as a salsa for topping grilled meats and fish, or as a dipping sauce for veggies or chips.

Ingredients

Corn

2 medium, fresh (2 cups)

Fresh tomato(es)

2 small, preferably heirloom, diced

Uncooked scallion(s)

3 medium, chopped

Mint leaves

3 Tbsp, fresh, chopped

Green hot chile pepper(s)

½ oz, 1 jalapeño, seeded and minced

Garlic clove(s)

1 medium clove(s), minced

Unsweetened lime juice

2 Tbsp

Olive oil

2 tsp

Table salt

½ tsp

Instructions

  1. Toss together all the ingredients in a serving bowl. Serve at once or cover and refrigerate up to 2 hours. Yields 3/4 cup per serving.

Notes

If you prefer your corn cooked, put the kernels in a small microwavable dish. Cover the dish with plastic wrap and vent one corner. Microwave on High until the corn is tender, about 4 minutes.