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Corn and Tomato Salad

Serves 4
Time 15 min
Perfectly sweet, peak-of-season corn is essential for this recipe. Red onion and green pepper add tangy acidity to balance the sweet tomatoes and corn.
Ingredients
  • 6 ears corn, shucked, kernels cut from the cob
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 small red onion, finely choppedthinly sliced
  • 1 green bell pepper, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed fresh cilantro
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 clove garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

In a large serving bowl, combine the corn, tomatoes, onion and green bell pepper. 

In a blender, purée olive oil, cilantro, lemon and lime juice, and garlic. 

Add salt and pepper to taste. 

Toss olive oil-cilantro mixture with vegetables to combine well. 

Taste and adjust seasoning before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 ears corn, shucked, kernels cut from the cob
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 small red onion, finely choppedthinly sliced
  • 1 green bell pepper, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed fresh cilantro
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 clove garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.