It is prime corn and tomato season in the Northeast so this simple and delicious salad is an essential this time of year! It is also a great way to get children to eat something that is good for them; When was the last time a kid turned down corn? Sweet corn and tangy, juicy tomatoes are the perfect mix!
2 ears of fresh corn, cooked and kernels cut off
1 large heirloom or 2 medium tomatoes, chopped into bite-size pieces
2 persian cukes, peeled and sliced
1 large shallot, thinly sliced
1 C of fresh basil, leaves torn or cilantro, small springs
For the dressing:
Juice of 1-2 lemons, about 1/4 cup
2-3 TB olive oil
2 TB vinegar
1 TSP salt and 1/2 TSP pepper
Bring a deep pan of water to a boil and add the ears of corn. They should only need to simmer for about ten minutes, until tender. Drain corn and set aside. While the corn is cooking, begin prepping the other vegetables.
Peel and slice the cucumbers and shallots and chop the tomatoes. (Note: If you don’t have access to heirloom, don’t fret. Mid to late summer tomatoes are in their prime!) Tear your herbs (Note: Cilantro will add a peppery flavor and basil will add brightness and spice. Choose your favorite!) and place everything in a large bowl.
Whisk the dressing ingredients in a small bowl and add to the salad. Toss. The corn should be cool enough to cut now. You can always rinse in cool water until it is easy enough to handle. Add the loose kernels to the bowl and toss with the rest of the ingredients.
It tastes most delicious after marinating for about an hour. It can be eaten cold but the flavors really come through when served at room temperature. The lemon and cilantro add tanginess and pepper to the sweet corn and cooling cukes. The tomatoes are flavorful enough to be eaten solo with just a sprinkle of salt right now and enhance the simplicity of the salad. Serves two for lunch or four as a side dish and would be a perfect and cooling lunch or dinner. Most important tip: Enjoy!!
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