My favorite way to have corn is grilled or broiled on the cob. Cooking this way is time consuming — something we’re all in short supply of, so I’ve come up with something that’s quick and easy. This Corn and Tomato Salad is really simple, and can be paired with a toasted baguette brushed with oil olive and topped with mozzarella cheese for a healthy lunch.
Corn gets a pretty bad rap, mainly because as a grain it’s genetically modified, not edible and grown for animal feed, ethanol and high fructose corn syrup. But corn the vegetable is awesome! It is a “superfood,” has vitamin C and is an antioxidant. And while we’re all concerned about GMOs, it’s been found that most sweet corn is NOT genetically modified.
2 cups of frozen corn thawed and rinsed (you can also use a can of corn but you lose nutritional value and increase sodium content)
10-12 cherry tomatoes halved
1 tbsp extra virgin olive oil (EVOO)
1 tsp balsamic vinegar
1 tbsp fresh dill chopped
1 tsp sesame oil
⅓ cup chopped red onions
Sea salt to taste (optional)
Combine all ingredients. Toss. And, you’re done! If you’d like to fill this out as a quick lunch, grab your favorite multi-grain baguette, brush with EVOO, top with a slice of mozzarella and bake in oven for about 7-10 minutes at 350 until cheese is slightly melted.