Ingredients
- 2 tablespoons olive oil
- 4 cups corn kernels (fresh corn, kernels removed corn ears, about 6-8 ears)
- 275 grams cherry tomatoes (halved or quartered, depending on size, 2 pints)
- FOR VINAIGRETTE
- 6 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh tarragon
- Salt and freshly ground black pepper
How to Make
-
Step 1: Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn kernels and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.
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Step 2: Add in the the cherry tomatoes.
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Step 3: Combine lemon juice, tarragon, the oil, salt, pepper. Add to salad. Toss and serve.
We hope you enjoy this recipe!
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