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Corn Tomato Salad


  • 6 ears of corn, husked and cleaned

  • 1 red pepper diced (green or yellow will work too)

  • ½ onion, diced

  • 1 medium tomato, diced

  • ¼ olive oil

  • 1/3 cup balsamic vinegar

  • 1 TBS minced garlic

  • black pepper to taste


  1. Cook corn for 5 minutes in boiling water, drain, cool slightly and cut kernels from cobs

  2. In a large bowl, mix corn kernels, bell pepper, onion, tomato, oil, vinegar, and garlic.

  3. Season with pepper, chill 15 minutes before serving.

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