Corn and Tomato Salad with Cilantro Dressing Recipe
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 This recipe for Corn and Tomato Salad with Cilantro Dressing, by Maria Dwyer, is from The Ruli Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Maria Dwyer
Added: Sunday, September 27, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups fresh corn kernels (cut from about 6 ears of corn)
1 cup of cherry or grape tomatoes, cut in half
2/3 cup chopped red onion
Dressing:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons brown sugar
1 garlic clove
salt and pepper
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Directions: |
Directions:Cook the corn in a skillet with a dab of butter or olive oil for no more than 2 minutes. DO NOT OVER COOK! Barely cook it.
Mix the corn, tomatoes and red onion in a large bowl. Purée the ingredients for the dressing in a blender or food processor. Pour over the corn salad, mix and put in the refrigerator until slightly chilled. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This salad is delicious and refreshing. My friends request this frequently. It is especially delicious when made with fresh summer corn.
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