0 (0)

Categories: Appetizers, Mains, Salads, Vegetarian

Garden Corn and Tomato Salad

Garden Corn and Tomato Salad
Los Angeles Times

But why is that? We all know corn doesn't need it. Fresh corn, all by itself, is so sweet and so creamy it needs very little--or nothing at all. We looked at salads and soups, even puddings and waffles, and ... Read more

Total time: 25 minutes | Serves 8
  • 5 ears corn
  • 2 pounds tomatoes, diced
  • 1 1/2 cups sliced green onions
  • 1 cup chopped celery
  • 1/4 cup chopped fresh basil
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • Lettuce leaves, for serving

Step 1Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover.

Step 2Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.

Step 3Combine the corn, tomatoes, green onions, celery and basil in a large bowl. Add the vinegar and salt. Stir to evenly mix the ingredients.

Step 4Spoon into a lettuce-lined bowl and serve.

Each serving:
97 calories; 743 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 23 grams carbohydrates; 3 grams protein; 3.07 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Cream cheese balls with sesame and pistachios
Pissaladiere with spiced ricotta, radicchio and poached apricots
Tuna 'toutes saveurs'
Deviled Dungeness crab