Corn & Tomato salad

This recipe is from www.chow.com

We had this w/ friends a few years ago, and it’s still a go-to dinner side!  And, in corn and tomato season…it’s a perfect addition to any meal!

  • 5 cups sweet white corn kernels, from 7 to 8 medium cobs
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 10-ounce container cherry or pear tomatoes, halved
  • 1/2 cup red onion, small dice
  • 1/4 cup fresh basil, thinly sliced
INSTRUCTIONS
  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
  2. Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s