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?
Sharing at Weekend Potluck, Meal Plan Monday, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.
NancyC 
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This sounds great and looks great! How long will it keep?
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When I make it, it’s usually eater up the same day! I think it would be good for 1-3 days though!
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