April 18, 2010

Sweet Tomato and Corn Salad

I am very excited to welcome summer (with big fat open arms). The weather around here is warming up and the days are getting longer. So, as soon as I possibly could, I started whipping up my favorite summer-esque salads. This recipe caught my eye and was bookmarked on epicurious quite some time ago. When I realized time had slipped away last season but that this one is young and promising, I stepped into action.

I pulled myself together and finally gathered what I needed for this super simple, super yummy summery salad. It's not that anything in this recipe is exotic, or difficult...I just haven't had them all in the same room together - yes it's sad, I know it. I love tomatoes, love my sweet corn, and I have green onions growing on the patio (the one thing that seems to escape my kill-all-things-green-ness) so I really had run out of excuses, and I'm glad I did.

I love how the little tomatoes had a chance to soak up the marinade, the vinegar really pulled out their sweetness. I used Nakano's Roasted Garlic Vinegar (just because I love it), but I don't think this recipe is too picky.

The four step corn process is simple as can be. 1) slice the cooked corn off the cob (it lays out so pretty doesn't it?). 2) toss corn into skillet. 3) break up the corn into kernels and let it toast up just a bit (this is personal preference, love love love toasted corn). 4) let the corn cool on a plate before tossing with tomato yummy-ness hanging in the bowl next door. See, easy peasy. When the corn is cooled you toss everything together and admire it...just for a second, then dive in!

Tomato and Corn Salad (adapted from epicurious.com)
2 ears corn, cooked and sliced of the cob
1 pint of cherry or grape tomatoes, halved
1 1/2 Tbsp olive oil
1/2 tsp vinegar (just got ahead and use your favorite here, or simply use cider vinegar)
4 green onions, diced (whites and greens separated)
1 Tbsp unsalted butter
salt & pepper

Whisk together the oil, vinegar a pinch of salt and a dash of pepper in a medium bowl. Toss in the tomatoes and let them hang out and soak in the marinade.

Meanwhile, in a large skillet over med-high heat, melt the butter. Add the whites of the scallions to the skillet and cook until golden, stirring occasionally, about 4 minutes. Add corn to skillet and saute until tender and toasty (if you like), about 5 minutes longer. Transfer to a large plate to cool.

When the corn mixture is cooled down toss it into the bowl with the tomatoes. Add the greens of the scallions to the bowl and combine everything very well. Season with salt and pepper as desired.

1 comment:

  1. Thanks for stopping by! This salad looks really tasty. My Hubby's grandparents grow all the ingredients in thier garden so I can't wait to try it fresh!


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