Summer Corn and Tomato Salad

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Fresh corn and tomatoes are symbols of summer, right up there with steamy sultry days and perspiring clinking drinks. So it’s no surprise that corn and tomatoes pair perfectly in this casual, summery salad. Their mutual sweetness is differentiated by the milky crunch of fresh corn kernels and the juicy acidity of sweet cherry tomatoes. A shower of parsley keep them grounded along with the bite of sweet red onion and a squirt of lime. This is summer simplicity at its best.

Summer Corn and Tomato Salad
Serves 4

2 ears corn, husked
1 poblano pepper, stemmed, seeded, diced
1/2 small red onion, chopped
1 pint cherry or grape tomatoes, halved
1 bunch Italian parsley, stems removed, leaves chopped
2 tablespoons extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon ground cumin
Sea salt
Freshly ground black pepper

Cut the kernels from the corn and place in a bowl. Add the pepper, onion, tomatoes and parsley. Mix to combine. Drizzle with olive oil and lime juice. Sprinkle with cumin, salt and pepper to taste. Toss and serve.

21 thoughts on “Summer Corn and Tomato Salad

  1. Very nice presentation! I never thought of using chipotle pepper in a salad, will definitely consider it

    perfect Summer dish!

  2. The presentation of this dish is just beautiful! And I second Sally’s comment…never thought of Chipotle in a salad. Sounds so flavorful!

  3. This is a true summer-y salad. I make something very similar and it’s more like corn masala with some raw spice mix and some vegetables 🙂

  4. Still a touch away from being able to make this with perfectly ripe local produce, but we’re getting CLOSE. A beautiful way to toast the season. – S

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