Tomato and Corn Salad

By Joelene

Make-Ahead Tip: Prepare the salad without the tomatoes and refrigerate for up to 1 day. Before serving, fold in the tomatoes.

Ingredients

• 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

Preparation

Step 1

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