Recipe information
Ingredients for - Summertime Tomato Salad
1. 4 medium ears sweet corn, husked -
2. 2 pounds cherry tomatoes (about 6 cups), halved -
3. 1 small yellow summer squash, halved lengthwise and sliced -
8. 1 tablespoon minced fresh mint -
How to cook deliciously - Summertime Tomato Salad
1. Stage
In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
2. Stage
Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
