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Recipe

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

By Jessica Bard Fine Cooking Issue 118
Scott Phillips

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.
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Reviews

  • ENS | 07/21/2015

    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.)

  • grlup | 07/04/2015

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

  • Lindy2011 | 08/27/2013

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

  • GraemeR | 09/20/2012

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

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