Corn, Onion and Tomato Salad


I didn't expect with all of the prep work I need to do for Easter dinner tomorrow that I'd actually have a chance to blog any of the recipes that I'm serving tomorrow. But while I'm patiently waiting for my honey yeast rolls to rise, I have some time.

Corn, Onion and Tomato Salad
Adapted from: 
Servings: 2 cups 
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    • 1 roma tomato
    • 1/2 vidalia onion
    • 8 oz. frozen corn
    • 1 green onion stem
    • 2 1/2 tbsp. rice wine vinegar
    • 1/2 tbsp. sugar
    • 1/4 tsp. cilantro
    • sea salt to taste
1. In a small pot over medium heat, add the corn and 1/4 cup water. Cook until the corn is soft. Drain the water.
2. Dice the tomato and onion. Chop the green onions.
3. In a medium bowl, combine the corn, tomato, onion and green onions. Add the rice wine vinegar, sugar and cilantro. Toss until well combined.
4. Season with sea salt to taste.
5. Refrigerate for at least 1 hour before serving.

When I first started cooking, I spent hours going through recipes on I'm pretty sure I used an entire ream of paper printing out all of the ones that looked interesting to me. I found this one right in the middle of summer and first tried it with fresh corn. It was absolutely delicious! Since then I've made this with drained and rinsed canned corn as well as frozen. Fresh is definitely the best, but frozen is a very close second.

I thought this would make a great side to the brown sugar and spicy mustard ham and garlic roasted mashed potatoes.

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