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Sweet Corn and Tomato Salad

adapted from epicurious.com

Ingredients

  • 5 ears fresh corn, husked
  • 1 pounds tomatoes, cut into 1/2-inch cubes
  • 3/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. red wine vinegar

Preparation

Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain.  Alternatively, corn can be grilled for a more smoky flavor. Cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Yield: 4-5 servings.

This entry is related to the following products. Click on any of them for more information.
Onion, Tomato, Corn, Onion, Red, Sweet Corn, Tomatoes, Paste Tomatoes, Cherry Tomatoes,
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