Corn & Tomato Salad
Before we get started on the food, I want to give a big shout out to our middle guy James, who graduates high school today!! Woo-hoo!! We're so proud of you, baby boy!! And congrats to all the graduates out there!!
Now back to the food-This is one of those truly "unwritten recipes" that I have been making for years, ever since my mom persuaded me to take home a dozen ears of cooked corn and a large box of cherry tomatoes from her house after a summer barbecue, with the encouraging words "You're creative. I'm sure you'll find something to do with them!" And boy did I ever. Now this is simple fare--there's not much going on here beyond corn, tomatoes, scallions, some oil and vinegar and salt and pepper, but this salad is so fantastic and so pretty and so easy to whip up, that I swear you are going to actually want to have leftover corn so that you have an excuse to make this!
This is also an extremely versatile dish--you can basically throw in whatever you like. I sometimes add chopped red pepper and parsley or swap out the scallions for diced red onions. And if you want to make this a little more substantial, you could add in a can of black beans and some avocado or chopped cilantro. I make this many times every summer and it's a great dish to bring to a party. Thanks for the inspiration, Mom!!
Corn & Tomato Salad
Makes enough for 4-6 people
Prep Time: 15 minutes
Ingredients
7-8 cooked ears of fresh corn
1 pint cherry or grape tomatoes
4 bunches scallions, chopped, white and green parts
1 tablespoon vegetable oil
1-2 tablespoons balsamic vinegar
Salt and pepper to taste
The Recipe
1. Carefully slice corn kernels of the cooked ears of corn. Place in a large bowl. Cut tomatoes in half lengthwise and add to the bowl. Add scallions. Mix together. Drizzle oil over and toss to coat. Add 1 tablespoon vinegar. Taste. Add more if necessary. Season with salt and pepper. Serve immediately or cover and chill.
2. Salad keeps in an airtight container in the refrigerator for 3-4 days.
Enjoy!
