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A white bowl filled with corn, cherry tomato halves, and herbs sits on a wooden table next to a wooden spoon, sprigs of fresh herbs, and loose cherry tomatoes.
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Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

This Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette, with crisp sweet corn, juicy tomatoes, and fresh tarragon, is the perfect summer side dish.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: American
Keyword: Corn, Crushed tomatoes, Easy, Quick, Summer, Tarragon
Servings: 4
Author: Nicole

Equipment

Ingredients

  • 3 tablespoons Extra-virgin olive oil divided
  • 1 medium shallot finely diced
  • 2 cups fresh corn about 3-4 meium ears
  • 1 pint (about 1 ½ cups) halved or quartered cherry tomatoes
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add the shallot and sauté for 1 minute. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly. Add the cherry tomatoes, the remaining 2 tablespoons of olive oil, lemon juice, tarragon, salt, and pepper. Gently toss and serve. Enjoy!

Notes

Salad can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 171mg | Potassium: 514mg | Fiber: 2g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg
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