Saturday, July 7, 2012

Corn and Tomato Salad

Corn, corn everywhere.  Recently I have noticed corn fields on I-35 and the North Dallas Tollway; the Scarecrow in a production of The Wizard of Oz in Fort Worth; Tom Thumb ads.  I know you can purchase most foods throughout the year because it is growing weather somewhere in the world year round (kind of like it’s 5 o’clock somewhere…  but I digress.)  Corn tastes better and sweeter in the summer.  There is only one issue in our house – the kids are in various stages of losing their front teeth.  I will not be deterred especially since corn is 6 for $1 at Tom Thumb this week. 

There are a lot of variations of corn salad so add in ingredients or a dressing that you prefer.  Other options that I found include black bean, avocado, sweet onion, blue cheese, red bell pepper, arugula and dressings with olive oil + lime + cilantro or lemon + olive oil. 

The recipe below made a delicious side to our brisket.  Maybe it was just the presence of the dinner guests, especially our latest addition (not mine!), that made all the food taste especially good…

Corn and Tomato Salad
1.      5 ears of corn, shucked
2.      1 small or ½ cup red onion, small-diced  
3.      1 container cherry tomatoes, quartered
4.      3 T apple cider vinegar
5.      3 T olive oil
6.      ½ teaspoon kosher salt
7.      ½ teaspoon freshly ground black pepper
8.      ½ cup fresh basil leaves, julienned, or dried basil flakes

Shuck the corn and place corn in a large pot of water (straight from the faucet temperature).  Cook the corn until the water starts to boil.  Remove from the boiling water.  (If you like a grilled, smokey flavor, you could also place on the grill for a few minutes on each side to sear the corn).  When the corn is cool, cut the kernels off the cob, cutting close to the cob. 

Place the corn kernels in a large bowl and add the red onions and tomatoes.  Add the ingredients for the dressing (#4-8) .  Stir and enjoy cold or at room temperature.

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