Eosinophilic Esophagitis Friendly Gluten Free Summer Tomato Corn Salad
Total time25 min
Prep time15 min
Cook time0 min
5.0(14)
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Learn more →Ingredients
4 servings
- 3 ears fresh corn, husked
- 1 ½ lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
- ⅓ cup red onion, thinly sliced
- ½ cup fresh basil leaves, torn
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp red wine vinegar
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Hold each ear of corn upright in a large mixing bowl and cut the kernels off the cob with a sharp knife, slicing downward close to the cob. Rotate the ear and repeat until all kernels are removed. You should have about 2 1/2 to 3 cups of kernels.
- 2
Add the tomato chunks, red onion, and basil to the bowl with the corn.
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