Corn and Tomato Salad

Corn and Tomato Salad takes advantage of summer's bounty of fresh, inexpensive corn and ripe tomatoes. 

Make a double recipe and you'll because save time and money when you repurpose this recipe for a cook once, eat twice meal plan. Here's how: Planned Over "Chillin' Chalupas.

The Corn and Tomato Salad Recipe ~

4 ears fresh corn, shucked

2 tablespoons olive oil

1 teaspoon kosher salt

2 garlic cloves, minced

2 tablespoons balsamic vinegar

1 pound cherry or grape tomatoes

4 green onions, chopped

1. With a very sharp knife, cut kernels from cobs. In a large skillet, heat oil over medium high heat and add corn and salt. Cook, stirring until tender, about 5 minutes. 

2. Lower heat, add garlic and cook, stirring, until fragrant, about one minute. Gently stir in vinegar and tomatoes. Cook until tomatoes are tender. 

3. Remove from heat, stir in scallions. Chill. Season to taste with salt and pepper.

Makes: 10-12 servings ~ Must make ahead
Active time: 20 minutes ~ Cooking time: 3 minutes

Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.

The Chanukah Cookbook COMING SOON!

Kosher Mexican  Menu!

As featured in Mishpacha, the Jewish Press, Hamodia,  Yated & 5Towns Jewish Home