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Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

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Serves 4

  • by from Fine Cooking
    Issue 118

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

  • 3 Tbs. extra-virgin olive oil
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 1 pint cherry tomatoes, halved or quartered (depending on size)
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh tarragon
  • Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 75; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

A perfect summer salad! Delicious and very easy. The amount is a bit skimpy for 4 people. (I had 4 smallish ears of corn and two of us polished it off in one meal.)

Quick and easy. The fresh tarragon puts this over the top!

Super easy to make, pretty to present, wonderful to taste, nutritious to be healthy - what's not to love?

This is so delicious and easy. We have made it about five times now.

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