Nothing says New England summer like a fresh corn, tomato salad. This one comes together quickly for your next dinner or gathering with friends. This salad tastes even better if you can make it ahead of time to let the flavors marinate. But no worries, our taste testers said it was still delicious when it went straight from the kitchen to the table. You can either grill the corn or boil it for this recipe. Grilling brings out a different level of flavor, but takes a little more hands on time.
If you boil your corn, try adding in a tablespoon of sugar to the boiling water. A Morrissey Market team member swears by this trick and the corn is always delicious!
Add the missing ingredients ingredients to your next Morrissey Market order and start cooking. Check out the full recipe below.
Ingredients
- 3 ears of corn, husks removed
- 1 pkg cherry tomato medley, halved
- 1 jalapeno, sliced
- 1/4 cup red onion, chopped
- 1/2 cup cilantro, chopped
- 2 tablespoons fresh lime juice
Directions
Preheat the grill to 400°F (or boil water for the corn in a large pot).
Grill corn 2 minutes per side, for about 6 minutes total (or boil for 5 minutes).
When corn is cool enough to touch, slice the kernels off on a large cutting board.
Add the corn, tomatoes, jalapeno, red onion, cilantro, and the juice of half a lime to a large bowl. Mix well to combine.
Serve as a side salad, or make it a main dish and add some grilled shrimp or your favorite feta cheese.
