Corn and Tomato Salad with Fresh Herbs

Corn and tomato saladRecipe courtesy of integrative medicine at The University of Kansas Health System.


4 ears of corn, shucked and cleaned of silk
1 pint (2 cups) cherry tomatoes
½ bunch cilantro, chopped
3 green onions chopped
Juice of 2 limes
Salt and pepper to taste


With water, wash and drain all fresh produce. If tomatoes are large, cut in half.

Cut the corn kernels off the corncob. Place the flat end of the cob on the cutting board. Hold the corncob upright and cut straight down using a chef's knife.

Roughly chop cilantro.

Combine all ingredients in a large bowl and mix well. Add salt and pepper to taste and enjoy.


  • Add chopped cucumber, red or green bell pepper and/or green beans
  • If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
  • Substitute basil, mint and/or parsley for cilantro
  • Add 1 can of rinsed garbanzo, white and/or black beans