Cherry Tomato & Corn Salad
48 (½ cup) servings
Crediting:
½ cup provides:
- ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, and .25 oz eq meat/meat alternate.
PrimeroEdge: SR109952
Ingredients
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
- Bring a large pot of water to a boil. Cook corn until just tender, about 8 minutes. Drain and let cool.
- Meanwhile, finely chop basil leaves.
- 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.
Notes
Notes:
- 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).
