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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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Prep: 25 mins
  • Grill: 10 mins

Marjoram-Scented Corn-Tomato Salad

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 overbrowning. When cool enough to handle, cut kernels off the cobs.
  2. 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.

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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.
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