Corn and Tomato Salad

Corn and Tomato Salad

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  • 4 ears corn, husked
  • 1 tablespoon taco seasoning
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 2 large tomatoes, diced
  • 1/2 Walla Walla sweet onion, diced
  • Salt and pepper, to taste


Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from the water and set aside to cool. Once you can comfortably handle it, slice kernels off the cob and place in a mixing bowl.

Sprinkle taco seasoning, vinegar and oil on the corn. Gently toss in tomatoes and onions. Season with salt and pepper. Serve at room temperature.

Special notes:

This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.

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