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Corn, cherry tomato and cilantro salad

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  • 4 ears fresh corn, husked
    2 pints cherry tomatoes, stemmed and halved
    1/2 red onion, diced
    1/3 cup chopped cilantro
    Juice of 1/2 lemon
    2 tbsp. olive oil
    1 tbsp. red wine vinegar
    Salt and freshly ground pepper, to taste
    Salad greens (optional)
    Roasted and sliced chicken breast (optional)


Bring a pot of salted water to a boil. Add corn and immediately turn off the heat. Cover and let stand for 3 to 5 minutes until corn is crunchy-tender. Drain and cool. Cut the kernels off the cob into a large, deep bowl. Toss corn with remaining ingredients. If desired, spoon over a bed of salad greens and top with chicken.

Serves 4

Califonia Bountiful