Easy Summer Corn and Tomato Salad | Kenji's Cooking Show

corn

🥗Healthier: quinoa

💰Cheaper: canned corn

Canned corn is often more affordable and ready to use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Yellow onion is less expensive and can be used in place of red.

Cook the corn in the microwave for about 3 minutes in its husk on a plate, or longer if you prefer it more cooked.

Soak the diced red onion in a bowl of water to reduce its pungency.

Prepare the tomatoes by dicing them into bite-sized pieces.

Roughly chop the basil leaves.

Crumble the feta cheese into small pieces.

Juice the key limes into a bowl, straining out any seeds.

Add olive oil to the lime juice, along with a pinch of salt and plenty of black pepper, and whisk together to create a dressing.

In a large bowl, combine the soaked red onion, diced tomatoes, chopped basil, and crumbled feta cheese.

Cut the cooked corn off the cob and add it to the salad bowl.

Pour the dressing over the salad ingredients and toss gently to combine.

Taste the salad and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary