Grilled Corn Salad with Tomatoes and Fennel

You Will Need:

  • Chives, 2 Tbsp, chopped
  • Tarragon, 1 Tbsp, chopped
  • Corn, 4 ears fresh, cut off the cobb, or 2 cups frozen
  • Cherry Tomatoes, 1 pint, cut in half
  • Salt, ½ Tbsp
  • Pepper, 1 tsp
  • Fennel, ½ cup, thinly sliced
  • Olive Oil, ¼ cup, divided
  • Lemon Juice, 2 Tbsp

Recipe Serves: 6
1. In a deep sauté pan, heat 1 Tbsp olive oil over medium heat. Cook corn 3-4 minutes just to soften2. In a large bowl combine lemon juice, salt, pepper, and remaining olive oil3. Toss sliced fennel, halved, tomatoes, and herbs in the dressing4. Add in cooked corn and mix to combine5. Chill for 20-30 minutes before serving

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineber