CORN AND CHERRY TOMATO SALAD

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Corn and Cherry Tomato Salad image

This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine.

Provided by threeovens

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 cups corn kernels (fresh is better, but frozen will work)
1 pint cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh tarragon, chopped
1/4 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
  • Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
  • Toss and serve.

*** Explore more Corn And Cherry Tomato Salad Recipes »

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