Make Ahead

Lime Corn and Cherry Tomato Salad Cotell

by:
August  3, 2011
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  • Serves 2
Author Notes

I learned how to make this very bright, addictive salad from dear friend, great cook and amazing gardener, Cathie Cotell, This raw salad is easy and addictive.I prefer fresh shucked raw corn, but I have also used leftover cooked corn with great success.). I believe that it tastes best if eaten immediately! —lnross

What You'll Need
Ingredients
  • 1 cup raw corn of the cob
  • 1 cup cherry tomatoes, halved
  • 1/2 cup minced onion or scallion
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice (or more to taste)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1/4 pepper
  • 2 tablespoons fresh thyme or chopped fresh basil
Directions
  1. Mix corn, tomatoes and onion in a bowl. Whisk oil, lime juice, cumin, salt and pepper. Pour over corn and tomatoes. Top with thyme or basil. Eat
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