Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

Yield: 6 Servings (2/3 c. serving size) or 4 cups

Ingredients:

  • 4 fresh ears of sweet corn
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh marjoram*
  • 4 slices crisp-cooked bacon, drained and crumbled

*Use parsley or basil if marjoram is not available.

 

Directions:

  1. Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil.  Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning.  When cool enough to handle, cut kernels off the cobs.
  2. In a large bowl combine corn and the next 6 ingredients (through pepper).  Add marjoram and stir to combine.
  3. Top with crumbled bacon.

 

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