Tomato-Corn Salad

Tomato-Corn Salad
Servings: 8 Prep 15 mins Cook 2 mins Stand 40 mins


  • 2 ears corn
  • 2 large ripe red tomatoes (about 1-1/4 pounds total), stemmed, seeded and chopped (2 cups)
  • 1/2 cup chopped red onion
  • 1/2 cup fresh basil leaves, rinsed and cut into thin strips
  • 1 tablespoon distilled white wine OR: balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 8 small- to medium-size tomatoes, about 5 ounces each

Make It

1. Remove husks from corn and pull off all silk. In a large saucepan of boiling water, blanch ears of corn just until barely tender, about 2 minutes. Drain ears and run under cold water; let cool completely.

2. Place chopped tomatoes on paper toweling to absorb some of the liquid. After 5 minutes, press top with another sheet of paper toweling, and place tomatoes in medium-size glass or ceramic bowl. Cut kernels from corn cobs; add to bowl. Stir in red onion, basil leaves, white-wine vinegar, extra-virgin olive oil, 1/2 teaspoon garlic salt and pepper. Let stand at room temperature to mellow flavors, about 30 minutes, stirring occasionally.

3. Meanwhile, cut tops from tomatoes. Scoop out and discard flesh and seeds, leaving hollow shell. Turn upside down on paper toweling to drain for 5 minutes. Sprinkle with garlic salt. Fill each tomato shell with 1/2 cup tomato-corn salad. Serve or chill until serving. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 83, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 15, fiber (g): 3, pro. (g): 2, sodium (mg): 131, Percent Daily Values are based on a 2,000 calorie diet.