I came across this recipe in a Taste of Home magazine, and having never eaten Tomato Corn Salad, I was curious to see how it tasted. I liked all the ingredients I saw listed in the recipe–in addition to the tomatoes and corn, there were red and green onions, some fresh cilantro and basil…all tossed with a light dressing of balsamic vinegar. There’s also a little Dijon mustard in the original recipe, which I substituted with honey mustard, for just a touch of sweetness.

I really liked it when I tried it out…the balsamic vinegar gives a nice tangy taste to the salad, and the corn-tomato-onion combination is great, too. If you’re growing your own corn and tomatoes in your garden this summer, this is a great way to use your fresh veggies! I also like it because it’s a different way to serve corn–I don’t have very many recipes that include corn, so it’s a great addition to my recipe collection. And it’s just 140 calories per 3/4 cup serving, so it’s light and healthy, too! This recipe makes about 7 servings.

TOMATO CORN SALAD slightly adapted from Taste of Home

• 3 large tomatoes, chopped
• 1 small red onion, halved and thinly sliced
• 1/3 cup chopped green onions
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh basil
• 1 tablespoon minced fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups fresh corn (about 9 ears of corn–or you can substitute thawed frozen or canned corn)
• 2 tablespoons olive oil
• 3 garlic cloves, peeled and minced or thinly sliced
• 1 tablespoon honey mustard (or Dijon mustard, if you prefer)

Combine the first eight ingredients in a large bowl. In a large skillet, saute corn and garlic in oil until tender. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon. 

Do you have any favorite recipes you like to make with fresh corn?