Marjoram-Scented Corn-Tomato Salad
Make this flavorful salad in the summertime with fresh sweet corn for a new way to enjoy this summer treat. The addition of bacon and cherry tomatoes makes this dish a perfect summer salad recipe.
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Marjoram-Scented Corn-Tomato Salad
Directions
- 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 overbrowning. When cool enough to handle, cut kernels off the cobs.
- In a large bowl combine corn and the next six ingredients (through pepper). Add the marjoram and stir to combine. Top with crumbled bacon.
From the Test Kitchen
*Tip
Use parsley or basil if marjoram is not available.
Nutrition Facts (Marjoram-Scented Corn-Tomato Salad)
- Per serving:
- 147 kcal ,
- 10 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 5 mg chol. ,
- 297 mg sodium ,
- 14 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 4 g pro.