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Cherry Tomato and Corn Salad

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"Sweet tomatoes, smoky Gouda, and crisp corn come together for an excellent bite that's bursting with flavor. I threw this together for a picnic with things I had on hand. Serve right away or refrigerate to let the flavors blend. Enjoy!"
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40 m servings 196 cals
Original recipe yields 4 servings


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  • Prep

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  1. Preheat grill for medium-high heat and lightly oil the grate.
  2. Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
  3. Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.


  • Cook's Note:
  • I used cherry tomatoes and basil straight from our garden. The night before, we had grilled corn on the cob and I used the leftovers for this recipe.

Nutrition Facts

Per Serving: 196 calories; 15 g fat; 8.4 g carbohydrates; 8.5 g protein; 32 mg cholesterol; 322 mg sodium. Full nutrition

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