The hunt continues for recipes with ingredient lists that match the contents of our weekly CSA share and what’s growing in my herb garden. This recipe from Hy-Vee’s Summer 2013 issue of Season’s Magazine reads like a July-in-Iowa garden checklist.
The recipe is super healthy and very easy to make. It does involve boiling sweet corn (I just put 4 extra ears in the pot one night when corn-on-the-cob was on the supper menu) and cutting the corn off the cob. But the work yields a side dish salad for several meals because it keeps well in the fridge.
Fresh Corn and Tomato Salad
4 ears sweet corn
2 large tomatoes, diced, or 1 cup grape or cherry tomatoes, halved
1 small, sweet onion, minced
1/2 cup chopped, fresh basil
2 tablespoons white vinegar
2 tablespoons olive oil
1/4 teaspoon coarse sea salt (I used kosher salt)
1/8 teaspoon cracked black pepper
Boil corn in large pot of water for about 7 minutes. Remove corn and plunge into cold water. (Or just set it aside for 15 minutes.) Cut corn off cob and set aside to cool completely.
In large bowl, combine cooled corn, tomatoes, onion, and basil. Toss with vinegar and olive oil. Season with salt and pepper. Serve chilled or at room temperature.
