Toasted Corn and Tomato Salad

Aug 9th

Obviously when it comes to cooking (and anything else, really), we learn by doing. I have attemptedĀ  ideas before in my kitchen that were complete disasters (like when I tried to make hummus into a pasta sauce). I do tend to remember both my failures and successes, so when my friends or family have a question about something culinary they often check with me to see what my track record is for the particular food idea. We were in the kitchen the other day and my mom asks, how long do you boil your corn on the cob? I realized I had not the faintest idea because, though I buy corn all summer, I have yet to make corn on the cob. Like, in life.

The reason for this is twofold. First, I have a permanent retainer behind my top teeth and the corn strings get stuck all up in there. Thank God for modern orthodontics – I would be a social pariah if I hadn’t had those two front teeth reigned in. Second, corn tastes SO much better when it’s sauteed! I cut it off the cob and saute the crunchy kernels in a little butter or olive oil until they sweeten and turn golden brown. From there you can eat it in a bowl or as a side, or toss it together with other seasonal veggies to make a summer salad. I made this salad yesterday during nap time and I ate half for dinner and half for lunch today. I have some rockin’ onion breath but who the heck cares. Serve this with grilled chicken/fish/steak/shrimp for dinner or toss with some canned tuna for the healthiest lunch ever.

Toasted Corn and Tomato Salad

Serves 4

1/2 red onion, thinly sliced

2 ears corn (about 1 1/4 c.), shucked and corn cut from the cob

1 tbsp. olive oil

1/4 tsp. kosher salt

1/4 tsp. black pepper

1 lb. grape tomatoes (about 2 1/2 c.), halved

3-4 c. spring mix or baby spinach

1/4 c. chopped fresh basil

Dressing

2 tbsp. extra virgin olive oil

1 tbsp. white wine vinegar

1 tsp. creamy Dijon mustard

1/4 tsp. kosher salt

1/8 tsp. black pepper

1. Place sliced onion in a small bowl of ice water (this helps take out the “bite” of the fresh onion).

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2. Heat olive oil in a large nonstick skillet and add corn, salt and pepper. Saute over medium high heat for about 8 minutes, stirring occasionally, until lightly golden and soft. Set aside.

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3. Take onions out of water and scatter on a clean dish towel to dry. Place greens, sliced tomatoes, dried onions, basil and corn in a large mixing bowl.

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4. Whisk dressing ingredients together and pour over veggies. Gently mix with tongs. Serve.

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