Corn & Tomato Salad
It's officially summer and that means one thing when it comes to food....FRESH! At this time of year, flavors from the garden and the farm start to come alive. New Jersey IS the "Garden State" after all. With the upcoming July 4th holiday here in the US, it's also the unofficial "kickoff" of summer gatherings and many of you may be looking for a new dish to bring to the next BBQ or gathering with friends. Let me tell you...THIS is that dish. It combines the freshest most flavorful ingredients. Although my tomatoes haven't ripened yet, I was able to use my garden basil, which is at its peak and got fresh local corn and tomatoes at my local farm market. Give it a try for your next gathering or summer evening dinner.
Corn & Tomato Salad
Ingredients
Tip: I like to steam my corn instead of boiling. Just place a steam basket in a very large pot and fill an inch or so of water in the bottom. Bring the water to a boil and place the shucked cobs on the steamer basket and cover the pot. Cook for 20-22 minutes. Turn the ears of corn half way through.
6 fresh corn cobs, freshly cooked and kernels removed, or 3 cups frozen corn kernels thawed
2 pounds (about 3-4 cups) cherry tomatoes, halved
1/2 of a medium red onion, coarsely chopped
1/2 cup fresh chiffonade cut basil
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon table salt
1/2 teaspoon freshly ground pepper
Directions
- In a large bowl, stir together the corn, tomatoes, red onion and basil.
- In a small bowl, whisk together vinegar, oil, salt and pepper.
- Pour the dressing over the vegetables and toss gently to coat.
Credit for this recipe goes to Annette Joseph, author of Picture Perfect Parties. Thank you, Annette!
