Summer Corn & Tomato Salad Recipe jplatow

1. 1

   Cut the kernels of corn off the cob and toss them into a sautee pan with 2 tbs of olive oil on medium-high heat.

2. 2

   Add in the minced garlic.

3. 3

   Cook the corn with the garlic for about 5 minutes, or until it starts to soften up and become translucent.

4. 4

   Take the Corn/garlic mixture off the stove and dump it into the bowl you will serve it or transport it in.

5. 5

   Allow it to cool for about ten minutes.

6. 6

   While the corn cools, half each cherry tomato, drain and rinse chickpeas and mince jalapeno and cilantro.

7. 7

   Once the corn is cooled, toss the tomatoes, jalapeno, cilantro and chickepeas in with the corn.

8. 8

   Add in olive oil and lime juice and zest.

9. 9

   Season to your taste with salt and pepper.

10. 10

    Can be served cold, room temperature OR slightly warmed in a fry pan!

* Per serving · 4 servings · Values may vary.

No additional tips available.