Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

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

Photo by Better Homes & Gardens™

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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