Name: Sweet Corn and Tomato Salad with Fresh Cilantro
Yield: Makes 8 to 10 servings
Ingredients: 10 ears fresh corn, husked; 2 pounds plum tomatoes, cut into 1/2-inch cubes; 3/4 cup finely chopped red onion; 1/2 cup chopped fresh cilantro; 1/4 cup extra-virgin olive oil; 1 tablespoon red wine vinegar

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Sweet Corn and Tomato Salad with Fresh CilantroLisa Hubbard

Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

10 ears fresh corn, husked

2 pounds plum tomatoes, cut into 1/2-inch cubes

3/4 cup finely chopped red onion

1/2 cup chopped fresh cilantro

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Preparation

Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; 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.)

Recipe information

Ingredients

Preparation

Recipe notes