Wednesday, August 14, 2013

corn tomato salad

Bright and citrusy, clean and summery- the perfect side dish for a hot day! Cold corn, lemon juice, sharp onion and tart tomatoes- I wish I still had some of it left!
Boil the corn, and plunge it directly into an ice bath. Can you tell I don't have any bowls that are big enough for the ears of corn?
Combine the corn with all the other ingredients...
Let this hang out in the fridge for a little while to let the flavors marry, and prepare to enjoy!
Corn Tomato Salad
2 ears corn, shucked
1 tomato, diced
1 small onion, diced
1/8 cup olive oil
1 teaspoon fresh basil, minced
1 teaspoon fresh parsley, minced
Salt and pepper, to taste
Juice of 1/2 lemon

Boil corn in a large stock pot until soft, 7-10 minutes. Plunge directly into an ice bath to halt cooking. When the corn is cooled, shave the kernels from the stalk. Combine corn kernels with all the other above ingredients in a large bowl. Season to taste. Refrigerate until needed and enjoy!