Warm Corn and Tomato Salad Recipe

Name: Warm Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 small red bell pepper, chopped; 1 small green or orange bell pepper, chopped; 4 scallions, chopped, whites and greens; 3 cloves chopped garlic cloves; 4 cups frozen corn kernels; 3 plum tomatoes, seeded and chopped; 1 ripe lime, juiced; 1/2 teaspoon ground cumin, eyeball it; 1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it; 1 teaspoon sweet paprika, eyeball it; Coarse salt and pepper; 2 tablespoons chopped cilantro or parsley leaves, to garnish

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small red bell pepper, chopped
1 small green or orange bell pepper, chopped
4 scallions, chopped, whites and greens
3 cloves chopped garlic cloves
4 cups frozen corn kernels
3 plum tomatoes, seeded and chopped
1 ripe lime, juiced
1/2 teaspoon ground cumin, eyeball it
1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it
1 teaspoon sweet paprika, eyeball it
Coarse salt and pepper
2 tablespoons chopped cilantro or parsley leaves, to garnish

1
Heat a large nonstick skillet over medium high heat.
2
Add oil, peppers, scallions and garlic.
3
Cook 5 minutes, stirring frequently.
4
Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes.
5
Add tomatoes to the pan and the juice of 1 lime.
6
Throw the lime halves right into the pan with the veggies, it will really punch up the flavor.
7
Season with cumin, cayenne sauce, paprika, salt and pepper.
8
Top with cilantro or parsley and transfer the warm salad to a serving dish.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 small red bell pepper, chopped, 1 small green or orange bell pepper, chopped, 4 scallions, chopped, whites and greens, and more.

Yes, Warm Corn and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Corn and Tomato Salad

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