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Corn and Tomato Salad


Prep time:                        5 minutes

Cooking time:               5 minutes

Yields:                                 8 people



6 small ears Jersey Fresh corn (bi-color, if possible)
2 TBS olive oil
6 cloves Jersey Fresh garlic, peeled and minced
¼ cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 tsp wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste



Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor - do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours.


Credit:      Jersey Fresh

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