I came across this recipe in an old 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 was also a little Dijon mustard in the original recipe, which I substituted with honey mustard, for just a touch of sweetness!
I really like this salad…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!
Tomato Corn Salad
TOMATO CORN SALAD by NancyC, adapted from Taste of Home
Makes about 7 servings
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)
3 garlic cloves, peeled and minced or thinly sliced
2 Tablespoons olive oil
1 Tablespoon Honey Mustard (or Dijon Mustard, if you prefer)
Combine the first eight ingredients in a large bowl; set aside.
In a large skillet, saute corn and garlic in oil until tender. Stir in Honey Mustard. Add corn mixture from skillet to vegetable mixture in the large bowl; toss to coat. Serve with a slotted spoon.
Recipe from NancyC | nancy-c.com
Do you have any favorite recipes you make with corn?
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This sounds great and looks great! How long will it keep?
When I make it, it’s usually eater up the same day! I think it would be good for 1-3 days though!