Summer’s Best: Corn & Tomato Salad

There’s more to summer’s corn than corn on the cob. Last week I wrote about Corn Soup – corn, onion, water & salt. For this weekend’s visit to your local farm stand, here’s a recipe for a wonderful Corn & Tomato Salad.

(Apologies in advance for the dumb placement of illustrative photographs. I am a total novice at this blogging and despite numerous attempts I was not able to coordinate the placement of the text and photos. I promise to get better at this.)

As with most recipes, the proportion of ingredient is a guideline and not some sacred formula. More or less corn, more or less tomato don’t make much difference. The only thing you need to take care with is to balance the acid of the balsamic vinegar with the oil. Basil is the natural herbal accent, but cilantro also works well – though fewer people like cilantro than basil.

Corn & Tomato Salad

2 ears farm fresh corn
2 pints small tomatoes – preferably different sizes, shapes and color
1/2 medium red onion
2 cloves garlic
1 ounce basil leaves or about 1 cup chiffonade
1 1/2 tablespoons good balsamic vinegar
5 tablespoons good olive oil
1 1/2 teaspoon salt plus 1 teaspoon to “brine” tomatoes
1/4 teaspoon pepper

1. Shuck corn taking care to remove all silk. Cook corn in lightly salted boiling for 2 minutes. Remove from water and immediately run under cold water to stop cooking.

2. Halve tomatoes and place in bowl. Optional step: Add 1 teaspoon salt and toss well. Let site for 30 to 60 minutes. This “brining” of tomatoes will pull out some water and concentrate flavor. If you chose not to do this it’s no big deal. If you do brine the tomatoes, be sure to drain away rendered water before using tomatoes in Step 6.

3. Peel onion. Slice in half north to south. Cut one half in  half as shown in the photo.

Thin slice the onion.

4. Trim root end from two garlic cloves

Placing flat of blade over cloves, gently pound on blade to lightly crush garlic beneath and loosen peel.

Remove peel.

Place flat of blade on peeled cloves and with more force, crush cloves. Cloves can now be quickly finely diced.

5. Stack basil leaves in small piles. Cut across width of leaves to create a chiffonade. A chiffonade is thin strips.

6. Tomatoes, corn, onion, garlic, basil, 1 1/2 teaspoons salt,pepper and balsamic vinegar. Toss well. Add olive oil and toss again.

Platter and serve.

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Filed under Recipes, Tips

2 responses to “Summer’s Best: Corn & Tomato Salad

  1. This was great–delicious, refreshing, and almost easy enough to never have to look at the recipe again except for the balsamic/oil ratio. I tried the tsp. salt to brine the tomatoes but ended up thinking the final product was a wee bit salty for my tastes (I generally use less salt when I cook, but first time out, I often follow the recipe slavishly). I’d take that tsp. and subtract it from the total.

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