Food & Cooking Recipes Salad Recipes Tomato and Corn Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 This colorful salad is great for a summer party; make it early in the day and let the flavors develop. Ingredients 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 Directions Bring a small saucepan of water to a boil. Add salt and corn; cook until tender, about 2 minutes. Drain and set aside. 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. 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. 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. Print