Corn with Cherry Tomato Salad

Salad Steals the show everytime. Well its time for No cook Salad, very easy to make. Fresh species really makes a difference to salads, and it screams the summer. Try to avoid frozen corn as fresh corn would surely make a difference.

Ingredients

3 tablespoons of fresh lemon juice

1/4 cup olive oil

1 cup cherry tomatoes (leave whole if small, or cut in half)

2 tablespoons chopped fresh mint

1 teaspoon salt

2 ears yellow or white corn, shucked and kernels cut from the cob, about 1 1/2 cups

1/2 teaspoon black pepper

2 teaspoon chopped coriander leaves

Serves - 6

Method   

1. Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside.
2. Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.
3. Boil corn kernels adding required salt, for about 4 to 5 minutes. Strain in a colander and place into the ice water.
4. When completely cool, strain again. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt pepper and coriander leaves. Mix well and serve chilled or at room temperature.