Fresh Corn and Tomato Salad

by jerseygirl on August 19, 2013 · 9 comments

Fresh-tomato-corn-salad-whisk-and-cleaver

I know I have been a little absent but I will be back this week. I am refreshed  from vacation and my new kitchen is completed so there will be plenty of cooking and blogging going on.  Today we have Lisa from Whisk and Cleaver sharing a wonderful salad.  So happy to have her here! Thank you Lisa!

Hello everyone! I’m Lisa, and I write about gluten-free food and the California lifestyle from my sunny SoCal kitchen over at Whisk and Cleaver. Lisa of Jersey Girl Cooks is one of my all-time favorite bloggers and the first blogger I met online thanks to a mentoring program founded by Kristen Doyle of Dine and Dish. Besides sharing the same name, Lisa and I share a love of tomatoes, travel and all things Trader Joe’s.

Summer is like Disneyland for fresh produce lovers – you can spin in any direction and find something fabulous: tomatoes in a rainbow of red, yellow and green; sweet corn made even better by fresh butter and sea salt; rich avocados; peaches, plums and pluots so ripe their juice can’t help but dribble down your chin; and row after row of plump berries.

But more about those tomatoes! If you’re anything like me, you can’t resist those gloriously ugly-beautiful heirloom tomatoes at the farm stand. This salad, from the Junior League of San Diego’s cookbook (a book that I’m proud to say I helped develop!), highlights the best of summer’s bounty: corn, tomatoes and basil.

This salad works perfectly for beach BBQs, picnics at the park or a potluck with friends. You can make it up to a few hours in advance, but I have to admit, it doesn’t keep well overnight. Then again, if you have any left, I’ll be surprised. Let’s eat!

Fresh Corn and Tomato Salad
Author: 
Recipe type: salad
Cuisine: California
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
An ode to summer, perfect for seaside picnics and family get-togethers.
Ingredients
  • 5-6 ears of fresh corn
  • 2 garlic cloves, sliced
  • 3 tablespoons extra virgin olive oil, divided (one tablespoon for the skillet, two for the salad’s dressing)
  • ⅔ cup fresh basil, julienned
  • 16-20 ounces heirloom tomatoes, chopped
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
Instructions
  1. With a sharp knife, slice the corn kernels off of each cob.
  2. Warm 1 tablespoon olive oil in a large skillet over medium heat; add the corn kernels and garlic. Sauté until the corn is tender and the garlic begins to brown, about five minutes.
  3. Pour the corn and garlic into a serving bowl and allow the corn to cool slightly.
  4. Add the basil and chopped tomatoes to the corn, stir to combine.
  5. Whisk together the remaining olive oil and the balsamic vinegar; season with salt and pepper.
  6. Drizzle over the salad and gently stir to combine.
  7. Cover and refrigerate for a few hours before serving.

 

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