Get ready to transform your summer dining with the most vibrant and mouthwatering Corn and Tomato Salad that'll have everyone asking for seconds! This isn't just another side dish - it's a flavor explosion that captures the essence of sun-ripened produce and fresh herbs in every single bite. Imagine sweet corn kernels mingling with juicy heirloom tomatoes, all brightened by the aromatic punch of fresh oregano - this recipe is about to become your new seasonal obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn, fresh or frozen
- 2 cups heirloom tomatoes, diced
- 1/4 cup fresh oregano, chopped
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Begin by preparing your ingredients. If using fresh corn, shuck the corn and remove the kernels from the cob using a sharp knife. If using frozen corn, measure out 2 cups and allow it to thaw at room temperature or quickly blanch it in boiling water for 1-2 minutes, then drain and cool.
- Next, wash the heirloom tomatoes thoroughly under running water. Slice them in half or quarters, depending on their size, and then dice them into bite-sized pieces. Place the diced tomatoes in a large mixing bowl.
- Chop the fresh oregano leaves finely. Remove the leaves from the stems, then gather them together and use a sharp knife to chop them into small pieces. Add the chopped oregano to the bowl with the tomatoes.
- If you haven’t done so already, measure out 1/4 cup of olive oil and 1 tablespoon of balsamic vinegar. Pour these ingredients into the mixing bowl with the tomatoes and oregano.
- Now, add the corn to the mixing bowl. Gently toss all the ingredients together to combine them evenly. Be careful not to mash the tomatoes; you want them to retain their shape.
- Season the salad with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then taste and adjust the seasoning as needed.
- Once the salad is well mixed and seasoned, let it sit for a few minutes to allow the flavors to meld. This will enhance the taste of the salad.
- Serve the Corn and Tomato Salad in individual bowls or on a large platter. Enjoy it as a refreshing side dish or a light main course. This salad pairs wonderfully with grilled meats or as part of a summer picnic.
Tips
- • For the most intense flavor, use fresh corn straight off the cob during peak summer season. If fresh isn't available, high-quality frozen corn works wonderfully.• Let the salad rest for 10-15 minutes before serving to allow the flavors to meld and intensify. The olive oil and balsamic will help marry the ingredients.• Choose a variety of heirloom tomatoes for a beautiful color palette and complex taste profile.• For extra freshness, you can add a sprinkle of crumbled feta cheese or toasted pine nuts just before serving.• Always taste and adjust seasoning - the salt helps bring out the natural sweetness of the corn and tomatoes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
