Nickel Allergy Friendly Gluten Free Summer Tomato Corn Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!