Tomato and Corn Salad

By á-3974

Ingredients

• 6 Cups fresh corn kernels (from about 6 ears)
• 2 Ib cherry or grape tomatoes
• 4 scallions, thinly sliced
• 4 jalapenos, seeded and thinly sliced
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• Kosher salt and pepper

Preparation

Step 1

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


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