Raw corn salad with tomatoes

Votes: 12

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 346, total fat 18 G., saturated fats G., proteins 13 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.

This salad makes the perfect summer side dish for barbecued meats. The freshness of the ingredients and their varied textures make the dish even more interesting. This raw corn salad is quite light, colorful, and easy to prepare. You can increase the amount of dressing if desired, and even add a squeeze of lime.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 ears of fresh corn
1/4 cup olive oil
3 tablespoons white wine vinegar
2 cups red or orange grape tomatoes, halved
250 g mozzarella, cut into small cubes
1 bunch green onions, thinly sliced
1.5 cups fresh basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, grape tomatoes, mozzarella cheese, wine vinegar, green onions, basil

Cooking the dish according to the recipe:

In a small bowl, whisk together the vinegar, 2 teaspoons of salt, and a pinch of pepper. While whisking, gradually add the olive oil, a few drops at a time, then in a steady stream. The final dressing should be smooth.
Using a sharp knife, scrape the corn kernels off the cob and place them in a bowl. Add the tomatoes, mozzarella, and green onions. Pour the dressing over the corn and toss to coat. Cover and let sit for 15 minutes to 2 hours. Before serving, tear the basil into the salad and toss to combine.
Exit: 6 tbsp.

Categories:

recipe / Picnic / Summer dishes / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Food Network - recipes