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Corn and Tomato Salad with Fresh Herbs

Corn and tomato salad being mixed in bowl.

The perfect side for your summertime barbecues using fresh ingredients.


  • 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

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