Corn and Tomato Salad with Chive Vinaigrette
This fresh corn and tomato salad recipe combines sweet corn kernels and juicy cherry tomatoes with a light lemon and chive vinaigrette. It’s a fresh, versatile side dish that’s perfect for easy summer meals.
Servings: 6 servings
Ingredients
- 4 ears fresh sweet corn (about 2 cups kernels) frozen can be substituted, see notes
- 1 pint cherry (or grape) tomatoes halved
- Salt and freshly ground black pepper
For the dressing:
- 6 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon minced shallot
- 1/2 teaspoon salt
- 2 tablespoons minced chives
Instructions
- Lightly rinse each ear of corn under cool running water to remove any dirt. Pat dry with paper towels and arrange the ears directly on the microwave turntable, leaving a little space between them.
- Microwave on high for 10 minutes, turning once halfway through for even cooking.Note: If you prefer, you can also prepare the corn by steaming, boiling or grilling.
- While the corn cooks, place the tomatoes in a bowl, season lightly with salt and pepper, and set aside.
- Prepare the dressing by whisking the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, shallot, salt, and chives together until well blended.
- Remove the corn from the microwave and set aside until cool enough to handle. Cut off the bottom (stem end) about 1/2 inch up from the base. Hold the ear at the silk end, then firmly squeeze and shake until the cob slides out, silk-free. Cut the kernels from the cob and transfer them to a serving bowl.
- Use a slotted spoon to transfer the tomatoes from the bowl, leaving any accumulated liquid behind, and add them to the corn. Drizzle the dressing over the corn and tomato mixture. Toss gently to coat, taste, and adjust seasoning as needed.
Notes
ABOUT THE CORN: If you can't get fresh corn, frozen will work in a pinch. Cook it just until tender, then let it cool completely and gently blot it dry with paper towels before adding the dressing.
STORING LEFTOVERS: If you have any leftover salad, cover it tightly and store it in the refrigerator for up to two days. Note that corn will lose its sweet flavor the longer it's stored, so try to use up your leftovers quickly.
Nutrition
Calories: 142 | Total Fat: 14g | Sodium: 298mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 3g | Protein: 1g