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Peanut butter and jelly, spaghetti and meatballs…some things are just meant to be together. That’s exactly why we paired two of our favorite in-season vegetables into one summery side dish. Behold the corn and tomato salad (with feta cheese and fresh lime juice for good measure).
While you could certainly use frozen corn any time of year for this recipe, we highly (highly!) recommend seeking out fresh corn on the cob. It’s sweeter and more flavorful, and will caramelize when it hits the hot skillet. Want to swap the cheese or add some jalapeño? Be our guest. This calls for a trip to the farmers market.
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