Corn salad with tomatoes
So, with all this produce around and the want to keep the place cool, what do we make? I say try this corn salad with tomatoes and cucumbers. It’s a simple dish that can be whipped together in less than 20 minutes and it tastes great too.
Servings 5
Calories 131kcal
Equipment
Ingredients
Instructions
- We start by cutting our corn from the cobs. Do so by laying it down on the cutting board lengthwise and slice off the kernels on the side you are dominant with the knife. Then roll the ear onto the flat side and repeat until all the corn has been removed. By cutting it this way instead of standing it up, the kernels do not tend to go flying in all directions. Set the corn aside in your metal bowl.
- Don’t throw those corn cobs away! Use them to make my corn stock. It is a tasty summer flavored replacement for stocks in other recipes.
- Next, were going too slice the ends off of our cucumber and split it in half lengthwise. Then split each half into 3rds the same way. Now cut them into half inch pieces to get some nice small bites for our salad. Add them to the bowl now too.
- Grab your tomato next and core it. Then cut it into a medium sized dice to match the size of your cucumbers and add them to the bowl as well.
- Now juice and zest the lemon (you may use a lime for a different flavor) and finely slice (or chiffonade) the herbs. Add them to the bowl along with your olive oil, sugar, salt, and pepper. Give everything in the bowl a nice toss until all of your ingredients are well spread out. Let it rest for 5 minutes so that the flavors come together.
- Now all we have to do is plate/bowl it up and sprinkle the feta over the top. You may use other salty crumbly cheeses as well such as cotija or queso fresco.
Nutrition
Serving: 5g | Calories: 131kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Fiber: 2g | Sugar: 5g
