Tuesday, July 20, 2010

Summer Corn and Tomato Salad

Got tomatoes coming out of your ears? We do. No worries just restyle them each dinner time for a great side dish. No cooking, easy wonderfully tasty!

Summer Corn and Tomato Salad
adapted from Chow.com

2 cups sweet white corn kernels, from 3-4 medium cobs
1 tablespoons lime juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 /2 cup grape or juliet tomatoes (seen here), halved (can use cherry or pear)
1/4 cup red onion, small dice
6-8 leaves fresh basil, chiffonaded (sliced into ribbons

1. This could be a great use of leftover corn from dinner or I just used raw corn removed from the cob...so sweet and refreshing. Cook in microwave for 4 minutes if you prefer if cooked.

2. Combine lime juice, salt, and pepper in a large bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

Cook's Notes:
I found that if you refrigerate this, you may want to let it sit out before serving. Olive oil tends to cloud over and tighten in the fridge. Either use canola to keep it from seizing but if you enjoy the flavor of olive oil a few minutes in a bowl on the table before you eat dinner it should be fine and loosen up.

Summer Corn and Tomato Salad With Fresh Basil on Foodista



We Are Not Martha said...

Yum, that does look awesome! I just made a corn and tomato salad too, but mine was pan-roasted. I love that you don't have to cook this!


Serendipity is Sweet said...

Yum! Sounds like a keeper.