Fast, fresh and flavorful
Throughout the year, I look forward to the peak freshness and flavor of different fruits and vegetables. Growing up in a rural area, it was common to see roadside stands selling whatever local farmers had just picked. Fast forward a few decades. Now nearly every town and city has a farmers market—or several. They offer the same opportunity to enjoy that freshness.
Corn is a perfect example: when eaten at peak ripeness, it’s unforgettable. Not every dish needs to take up a big chunk of your day. This is especially true in summer, when you’d rather be outside—or it’s simply too hot to turn on the stove.
I love to combine corn and tomatoes together, the sweetness of corn paired with slightly tangy and juicy tomatoes go together in many ways. 1 easy way I like to combine them is in a summer salad.
Easy summer corn salad
Ingredients
- 4 cups shucked corn kernels 4 large ears of corn
- 1 1/4 cup tomato, cut in half grape or cherry variety
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp rice wine vinegar white vinegar is fine too
- 2 tbsp olive oil extra virgin
- 1 tbsp green onion sliced
- 2 tbsp cilantro dill or parsley is fine substitue
Instructions
- shuck 4 ears of corn, and slice off kernels from cob. Heat up large skillet with 2 tbsp of olive oil. When pan begins to smoke add the corn kernels and cook over medium heat for 5 minutes, you want the kernels to get some color to them. Add tomatoes and cook for an additional 4-5 minutes, for the tomatoes to soften a little. Take off of heat and cool to room temperature. Add remaining ingredients and taste.
Notes
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