August 4th, 2014

Sweet Corn and Tomato Salad

Sweet Corn and Tomato Salad 007

 

We love to keep things simple in the summer with a steak, chicken or fish on the grill and some fresh veggies in season.  Sweet Corn has always been a personal favorite.  This simple Sweet Corn and Tomato Salad is a perfect addition to anything you’ve got cooking on the grill – from steaks to burgers.

Fresh Sweet Corn, and tomatoes with a little onion, green pepper and fresh basil combine for a delicious summer side.

 

Sweet Corn and Tomato Salad 082

 

Sweet Corn and Tomato Salad

Ingredients

5 cups sweet corn kernels (from 7-8 cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 Roma tomatoes, seeded and chopped
1/2 cup finely diced red onion
1/2 cup finely diced green pepper
3 tablespoons chopped fresh basil

Instructions

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 the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.

Combine the lemon juice, salt, and pepper in a large bowl.  Whisk in the oil until completely incorporated.  Add the remaining ingredients and the cooled corn and toss until well coated.  Serves 6

NOTE:  The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.

Recipe adapted from Chow

kyrasiggie

 

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