Corn and Cherry Tomato Salad

Total Time
15 mins
5 mins

This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine.

Skip to Next Recipe




  1. Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
  2. Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
  3. Toss and serve.
Most Helpful

5 5

This is a fresh and easy salad to make. I used fresh tarragon, which worked very well, as I love fresh tarragon.

5 5

This is a wonderful salad! I used dried tarragon instead of fresh, otherwise made as directed. We enjoyed it served at room temperature - summer on a plate - thanks for sharing the recipe!