Cherry Tomato & Corn Salad

48 (½ cup) servings


½ cup provides:

  • ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, and .25 oz eq meat/meat alternate.

PrimeroEdge: SR109952


Cherry Tomato & Corn Salad

20 medium ears  Corn, husked
8 oz  Fresh basil
6 pints  Cherry or grape tomatoes
3 cups  Shredded part-skim mozzarella cheese
¼ cup  Olive oil
 Juice of 1 lemon
1 tsp  Kosher salt

Cherry Tomato & Corn Salad Directions

  1. Bring a large pot of water to a boil. Cook corn until just tender, about 8 minutes. Drain and let cool.
  2. Meanwhile, finely chop basil leaves.
  3. To cut corn off  the cobs, stand each ear on its fl at end on a cutting board. Cut off   the kernels with a sharp knife. Put in a large bowl. Add tomatoes, basil, cheese, oil, lemon juice and salt. Toss to combine and serve immediately.



  • You can use 10 cups thawed frozen corn kernels in place of the fresh corn. Cook in boiling water until bright yellow, 1 to 2 minutes.
  • Cut the tomatoes in half if your kids would prefer them that way.
  • Refrigerate cooked corn kernels for up to 2 days.

Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).

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