Servings: 4
With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.
Ingredients
- 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
Nutritional Information
- Calories (kcal) : 170
- Fat Calories (kcal): 100
- Fat (g): 11
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 0
- Sodium (mg): 75
- Carbohydrates (g): 19
- Fiber (g): 3
- Protein (g): 3
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPECherry Tomatoes
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IN THIS RECIPELemons
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IN THIS RECIPETarragon
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (4 reviews)
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ENS | 07/21/2015A 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.)
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grlup | 07/04/2015
Quick and easy. The fresh tarragon puts this over the top!
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Lindy2011 | 08/27/2013
Super easy to make, pretty to present, wonderful to taste, nutritious to be healthy - what's not to love?
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GraemeR | 09/20/2012
This is so delicious and easy. We have made it about five times now.
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