Tomato and Corn Salad


This colorful salad is great for a summer party; make it early in the day and let the flavors develop.


  • 1 cup fresh corn kernels (2 ears of corn)

  • 1 teaspoon salt

  • 1 yellow bell pepper

  • 4 plum tomatoes (about ¾ pound), peeled, seeded, and cut into ½-inch dice

  • ¼ cup minced red onion

  • 1 tablespoon minced jalapeno pepper

  • 3 tablespoons finely chopped cilantro

  • 3 tablespoons finely chopped flat-leaf parsley

  • 1 tablespoon fresh lime juice

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat

  • ¼ teaspoon freshly ground pepper


  1. Bring a small saucepan of water to a boil. Add salt and corn; cook until tender, about 2 minutes. Drain and set aside.

  2. Roast yellow pepper directly over a gas flame or under the broiler, turning, until all sides are charred, about 8 minutes. Cool in a closed paper bag.

  3. When cool enough to handle, peel charred skin from pepper, rinsing fingers as necessary. Remove and discard stem and seeds and cut pepper into 1/2-inch dice; place in a large bowl.

  4. Add remaining ingredients to the roasted pepper and toss to combine. Serve immediately or refrigerate, covered, for up to 8 hours. Bring to room temperature before serving.

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