Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 3 cups (450g) corn kernels
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (30g) flat-leaf parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 clove (5g) garlic, minced

Instructions:

  1. Halve the cherry tomatoes lengthwise and finely dice the red onion. Optional: rinse diced onion under cold water for 10 seconds to mellow the flavor.
  2. Combine olive oil, lime juice, honey, salt, pepper, and minced garlic in a mason jar. Shake vigorously for 30 seconds until emulsified.
  3. Heat a dry cast iron skillet over high heat. Toss in corn kernels for 3-5 minutes without stirring frequently until charred spots appear. Remove from heat.
  4. In a large bowl, combine corn, tomatoes, and red onion. Pour the dressing over the vegetables and toss gently.
  5. Fold in the fresh basil and parsley at the end to prevent bruising.