Spicy Tomato and Corn Salad

This Spicy Tomato and Corn Salad, with a lime, jalapeno, and shallot dressing, is a wonderful side dish for summer outdoor grilling.

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

This spicy tomato and corn salad is simple to make, and delivers such refreshing flavors.

Ripe tomatoes are a wonderful summertime vegetable. Definitely use the ripest tomatoes you can find. I found these small red tomatoes that were vine ripened, and they really made this salad.

You could use heirloom tomatoes of various colors to make this salad even prettier. I'm also thinking of using cherry tomatoes of various colors. Doesn't that sound beautiful?

For the dressing, I added one of our sponsor's products, Adams Burgers, Fries, & More Multi-Seasoning. It added extra zip to the flavor of the salad.

After the recipe, be sure to check out the rest of the #BBQWeek recipes for today. To enter to win a $100 gift certificate from Michigan Asparagus, plus more prizes, enter below.

salad, corn, tomatoes

salad

Southwestern

Yield: 4 servings

Spicy Tomato and Corn Salad

ingredients:

• 1 1/2 pounds ripe tomatoes, cored and cut into wedges, and then each wedge cut in half crosswise
• 1 ear of corn, kernels cut from the cob, or about 3/4 cup frozen thawed corn kernels
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon minced jalapeno chile
• 1 teaspoon seasoning salt, such as Adams Burgers, Fries, & More
• 1/4 teaspoon pepper
• 2 teaspoons lime juice
• 2 tablespoons fresh cilantro leaves

instructions:

1. Arrange the cut tomatoes on a shallow serving platter. Season with salt and pepper to taste. 
2. Sprinkle the corn over the tomatoes. 
3. Whisk together the oil, shallot, jalapeno, seasoning salt, pepper, and lime juice, and spoon it over the tomatoes and corn. Top with the cilantro leaves. 

https://www.karenskitchenstories.com/2018/05/spicy-tomato-and-corn-salad.html

Adapted from Cook's Country June/July 2018

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