Tomato and Corn Salad
Make-Ahead Tip: Prepare the salad without the tomatoes and refrigerate for up to 1 day. Before serving, fold in the tomatoes.
- 6 cup(s) (from about 6 ears) fresh corn kernels
- 2 pound(s) cherry or grape tomatoes
- 4 scallions, thinly sliced
- 4 jalapeños, seeded and thinly sliced
- 1/4 cup(s) olive oil
- 1/4 cup(s) fresh lime juice
- Kosher salt
In a large bowl, combine the corn, tomatoes, scallions, jalapeños, oil, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper.