Saturday, July 3, 2010

Sweet Corn and Tomato Salad

Summertime means lots of fresh, delicious veggies and fruit! Two of my favorites are sweet corn and tomatoes. I've made various versions of sweet corn and tomato salad over the years, and I was excited to try out this version that I saw on The Kitchn.  This salad would be perfect for a summer Bar-B-Q or at a picnic! Go to your local farmers market and get the freshest, ripest corn, tomatoes, and herbs you can find and you'll have an easy, tasty summer salad!

Herbed Sweet Corn and Tomato Salad
serves 6 (changes in italics)
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh basil
Pinch of oregano
1 tablespoon olive oil
Splash of balsamic vinegar
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled

Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.
Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.
When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.
Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!

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