Corn and Tomato Salad

With fresh corn cut straight from the cob, cherry tomatoes, spices, and a light dressing, this Corn and Tomato Salad is perfect for a summer lunch or dinner!

• Fresh corn on the cob


• Cherry tomatoes

• Red onion

• Fresh basil and oregano

• White balsamic vinegar


Place corn cobs into a large pot of boiling water and boil for 7 minutes.


Shock corn by submerging into a large bowl of cold water (I do this so that the corn stops cooking and still has a slight crunch to it).


Remove corn from water and set aside to cool.


In a medium bowl, combine tomatoes, onion, basil and oregano. Lightly toss to mix together.


Cut corn off the cobs and toss in salad mixture. Pour olive oil and white balsamic vinegar over salad and toss to coat.

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