Summertime Corn and Tomato Salad

There’s nothing like summer for fresh corn and sweet tomatoes. This recipe incorporates them both, looks stunning, and is delicious! Barb L.

Serves: 4


1 ½ cups uncooked corn kernels (about 2-3 ears), frozen corn, or leftover corn*  

1 large tomato, diced or ½ pint cherry tomatoes, cut into quarters

4 green onions, root end removed, white and light green parts only, sliced thinly

¼ cup chopped fresh cilantro

1-1½ Tbsp fresh lime juice (about 1 lime)

1 Tbsp Flying Olive Lime, Cilantro and Roasted Onion, Smoked, Chipotle (spicy), or a Combination of Choice

½ tsp ground cumin

¼ tsp salt, more to taste

¼ tsp smoked paprika


Bring 1” of water to a boil in a medium saucepan. Put the corn kernels in a steamer basket and lower it into the saucepan. Cover. Cook until the corn kernels are tender, about 4 minutes. Lift the steamer basket out of the saucepan and let the corn cool.

Meanwhile, in a medium bowl, mix together the tomato, green onions, cilantro, lime juice, Flying Olive EVOO of Choice, cumin, salt, and paprika. Add the cooked, cooled corn and mix. Taste and add more lime juice and salt, if necessary. Set aside to allow the flavors to blend. Refrigerate until ready to serve.

Inspired by a recipe by Weight Watchers International, Weight Watchers Family Meals.Houghton MIfflin Harcourt, NY, 2016.

Submitted by Barb L.

* You can also used cooked corn on the cob. Remove the kernels from the cobs and skip the cooking step.