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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.

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  • 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
  • Pepper



Step 1

In a large bowl, combine the corn, tomatoes, scallions, jalapeños, oil, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

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