Tomato and Corn Salad

By TLTanner

Tomato and Corn Salad
  • 6 cup(s) (from about 6 ears) fresh corn kernels

  • 2 pound(s) cherry or grape tomatoes

  • 4 scallions, thinly sliced

  • 4 jalapeños, seeded and thinly sliced

  • 1/4 cup(s) olive oil

  • 1/4 cup(s) fresh lime juice

  • Kosher salt

  • Pepper

  1. In a large bowl, combine the corn, tomatoes, scallions, jalapeños, oil, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Make-Ahead Tip: Prepare the salad without the tomatoes and refrigerate for up to 1 day. Before serving, fold in the tomatoes.

Nutritional Facts

Nutritional Information (per serving)
Calories 120
Total Fat 6g
Saturated Fat 1g
Cholesterol 0
Sodium 177mg
Total Carbohydrate 18g
Dietary Fiber 3g
Sugars --
Protein 3g
Calcium --

salad vegetables appetizer

6 replies

John Crowley
John Crowley 2014-09-19 11:50:53 -0500 Report

It seems that adding more peppers (perhaps a couple of different varieties), more tomatoes, and cutting back on the corn would make this great recipe more diabetes friendly. The fresh corn is delicious, but it is also packed with carbs, while all the other ingredients are naturally pretty low in carbs.

TLTanner 2014-08-29 15:34:12 -0500 Report

We use corn that we buy from the Amish and it is so sweet, we don't have to grill it. But, we have done so and I like the way it tastes that way too. :-) Good suggestions Afarmlady and Sly Kitty!

Sly Kitty
Sly Kitty 2014-08-18 15:15:04 -0500 Report

I make this quite often, but I use corn that has been grilled. I never have used raw, but I sure eat fresh corn raw so why not. Grilling gives it a little sweeter flavor. I also have added fresh herbs and even a little watercress.