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Fresh Corn and Tomato Salad Recipe

Fresh Corn and Tomato Salad Recipe

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Ingredients:

Serving

5 cups corn kernels, sweet white ( from about 7 to 8 medium cobs)
2 tbsp lemon juice
1 1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
3 tbsp extra-virgin olive oil
10 oz cherry tomatoes
1/2 cup red onion, small-dice
1/4 cup fresh basil, thinly sliced

Directions:

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.18 Kcal (842 kJ)
Calories from fat	79.09 Kcal
		% Daily Value*
Total Fat	8.79g	14%
Sodium	537.21mg	22%
Potassium	427.3mg	9%
Total Carbs	32.26g	11%
Sugars	2.04g	8%
Dietary Fiber	3.5g	14%
Protein	4.75g	10%
Vitamin C	17.8mg	30%
Calcium	15.4mg	2%

Amount Per 100 g
Calories	95.24 Kcal (399 kJ)
Calories from fat	37.44 Kcal
		% Daily Value*
Total Fat	4.16g	14%
Sodium	254.33mg	22%
Potassium	202.29mg	9%
Total Carbs	15.27g	11%
Sugars	0.96g	8%
Dietary Fiber	1.66g	14%
Protein	2.25g	10%
Vitamin C	8.4mg	30%
Calcium	7.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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