Turn Corn and Tomatoes into a Summer Salad

By Sandy Hu
The latest from Inside Special Fork

Steve and I came back from the Alemany Farmers’ Market on Saturday laden with summer’s bounty. I feel so deliciously rich when my counters and fridge are piled high with the freshest, farm-picked produce.

Having tasted them at the market, I knew the cherry tomatoes we bought were especially sweet. And the corn kernels were plump and juicy. When nature gives us such perfect flavors, it’s best to do the least to them, to let their inherent attributes shine.

So I decided to make a simple Grilled Corn and Cherry Tomato Salad.

This is an easy-to-make salad that requires just a bit of cooking. The corn is brushed with olive oil and grilled to caramelize and concentrate the sweetness of the kernels. Fresh basil adds a bright, fragrant note. The rest of my basil is destined for pesto.

Grilled Corn and Cherry Tomato Salad
2 ears corn, husked
3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon white wine vinegar
½ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound cherry tomatoes, halved
2 tablespoons julienned basil

Brush corn with olive oil and grill or broil, turning the corn as each side is lightly browned in a few places, about 10 minutes. Cool corn and cut off kernels with a sharp knife.

To make the dressing, in a small bowl, combine 3 tablespoons of the olive oil, vinegar, salt and pepper and whisk to blend.

In a medium bowl, combine corn kernels, tomatoes, basil and dressing; toss to mix. Taste and add more salt, if needed.

Makes 4 to 6 servings.

Note:

• This salad is best made with sweet tomatoes; if your tomatoes aren’t too sweet, use Balsamic vinegar instead of white wine vinegar.
• To cut off corn kernels easily, snap the cob in half, stand the corn up on its snapped side for a sturdy base, and cut the kernels off vertically.
• To julienne the basil, pluck basil leaves off stems, stack several leaves, roll together lengthwise, cigar fashion, and slice crosswise to form thin strips.
• Instead of cherry tomatoes, you can use multicolor chunks of heirloom tomatoes.

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