Corn and Tomato Salad – Summer Salad | Food Impromptu
▶️ SALAD RECIPE INGREDIENTS:
4 Cups / 570g approx. Cooked Sweet Corn Kernels – (3 medium size sweet corn roughly 900g by weight without husk)
2 Cups / 300g Tomatoes (SEEDS REMOVED) – chopped
1/2 Cup / 30g Green Onion – chopped
1/2 Cup / 70g Red Onion – chopped
1/2 Cup / 16 to 20g Cilantro – chopped
▶️ SALAD DRESSING INGREDIENTS:
2 to 3 Tablespoon Lemon juice (I have added 3 tablespoons, I prefer a bit sour)
1 Tablespoon Extra Virgin Olive oil
1/2 Tsp Garlic – Minces/grated
Salt to taste (I have added 1/2 teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Cayenne Pepper or to taste OR 1 to 2 Green chilis
▶️ METHOD:
Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, remove the corn husk and place the cleaned corn in the steamer basket. My steamer basket is small, so I had to cut the corn in half in order for it to fit in.
Once the water starts boil, place the steamer basket in the pot, cover the lid and steam the corn for about 5 to 7 minutes (the corn I used were very tender/fresh so I steamed it only for 5 minutes).
(PLEASE NOTE: the water level in the pot should be below the steamer, if the water is touching the steamer drain some of the water out).
To make the salad dressing, combine lemon juice, olive oil, garlic, salt, pepper, cayenne pepper to a small bowl and whisk until thoroughly combined.
To a large salad bowl add the cooked corn kernels, chopped tomatoes (seeds removed), green onions, red onion, cilantro and cover and store it in the fridge.
When ready to serve, add the salad dressing, mix well and serve it cold.
Store any left over salad in the refrigerator.
Enjoy!
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