Corn is the most important crop in the United States and has wide distribution around the globe, as well as many uses. It was domesticated in Mexico 10,000 years ago. Native Americans taught colonists how to grow corn in the 1600s, and European explorers introduced it to the Old World. This fresh, crunchy, and flavorful summertime salad pairs this popular vegetable with tomatoes, also thought to have been domesticated in Mexico. Dill and vinegar lend a lively flavor to this simple combination.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 pt grape tomatoes, halved
- 1½ cups red onion, thinly sliced
- ⅓ cup red wine vinegar
- ½ cup fresh basil, chopped
- ½ Tbsp fresh dill
- 2 tsp salt
- 1 tsp ground black pepper
- 2 Tbsp extra virgin olive oil
- 5 cups fresh sweet corn (approximately 4 large ears)
- 1 Tbsp minced garlic
Directions
- Place the tomatoes, red onion, vinegar, basil, dill, salt, and pepper in a large bowl and stir to combine.
- Pour oil into a large skillet and set it over medium heat.
- Add corn and cook about 7–8 minutes until tender, stirring constantly.
- Stir in the garlic and cook for 1 minute.
- Add the corn mixture to the tomato mixture, stirring gently to combine.
- Serve immediately or chill in the refrigerator until ready to serve.
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