Corn and cherry tomato salad with lemon- tarragon vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
3 Tbs. extra-virgin olive oil |
2 cups fresh corn kernels (from 3 to 4 medium ears) |
1 pint cherry tomatoes, halved or quartered (depending on size) |
1-1/2 Tbs. fresh lemon juice |
1 Tbs. chopped fresh tarragon |
Kosher salt and freshly ground black pepper |
Directions:
1. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.
2. Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.
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