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…

Ingredients:

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.