Summer Corn Salad with Tomatoes & Herbs
Summer Corn Salad with Tomatoes & Herbs
Serves 4-6
Ingredients:
5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime, zest and juice
3 tablespoons extra-virgin olive oil
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
Fine sea salt, to taste
Directions:
Microwave the corn in their husks for 3 minutes on high. Let cool until easier to handle, then shuck the corn. The silks come of easiest this way. You could also boil or steam, shucking before, until bright yellow in color (~3 minutes).
Cut kernels off the cobs, transfer to a large bowl, add in the tomatoes.
Add lime zest and juice to the corn mixture along with olive oil, and a good pinch of salt. Then, roughly chop or tear the herbs into the salad.
Taste and season to your liking. Serve immediately or store in the fridge for up to one day.
Adapted from The New York Times
Tips
Use Frozen Corn
Sometimes I just don’t feel like the mess of shucking corn. And while not exactly the same as fresh summer corn, a frozen organic sweet corn is still amazingly delicious. Simply cook or steam for a few minutes to take the raw flavor away. And continue with the recipe as written.
