Corn and Tomato Salad with Cilantro Dressing

3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.


3 cups fresh corn kernels; (cut from about 6 small ears of corn)
5 medium tomatoes; halved, seeded, chopped
2/3 cup Red onion; finely chopped
1/4 cup olive oil
1/4 cup fresh cilantro; chopped
2 tablespoons Fresh mint; chopped
2 tablespoons White wine vinegar
1 tablespoon Fresh lime juice
2 teaspoons Golden brown sugar; packed
1 clove garlic; diced
to taste salt and pepper; to taste

Original recipe makes 6



Combine salad ingredients together in a large bowl. In blender, pure all dressing ingredients until smooth.

Just before serving, pour dressing over corn mixture and toss.

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Calories Per Serving: 118 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Outstanding! Great with leftover roasted corn.
kcsbtm 5y ago

The flavors were great. I tweeked a few steps. I omitted the mint since I'm not a huge fan and I roasted the corn and onion first at 400 degrees for 15-20 minutes and then let cool before combining with tomatoes.
mb0125 6y ago

[I posted this recipe.]
vogelap 9y ago

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