Monday, August 27, 2012

Corn and Tomato Salad with Cilantro Dressing

For comments, please post below or email to

Corn and Tomato Salad with Cilantro Dressing
Serves: 6

Corn and Tomato Salad with Cilantro Dressing 
This is a fabulous fresh summer scrumptious salad. It all depends on using your very best fresh corn and tomatoes from a Farmers Market. The ingredients are the recipe. Now is the time while the summer months remain warm and corn and tomatoes are at their peak. Since the corn in this salad is raw, be sure to use only fresh, sweet, tender corn you've shucked yourself (or, I suppose, very nicely asked someone to shuck for you). This is so very versatile. Add black beans or serve over whole grains, or as a salsa with grilled fish or chicken. Or, serve as a standalone salad to accompany grilled burgers or steaks for a simple weeknight meal. There is nothing easier! It is the perfect Farm-to-Table dish!
The most important ingredient!
I love cilantro so this dressing really calls out to me. If cilantro is not your favorite, basil could be substituted. The taste of mint gives the salad a fresh kick that is complimentary to the cilantro or basil. The salad can be assembled in advance but add the dressing just before serving. If any dressing leftover, use it as a marinade for fish or chicken the next day.
  • 3 C fresh corn kernels (from 6 small ears of corn)
  • 5 medium tomatoes, halved, seeded, chopped, or halved pint of cherry tomatoes
  • 2/3 C finely chopped red onion
  • ¼ C extra-virgin olive oil
  • ¼ C chopped fresh cilantro (or basil)
  • 2 Tb chopped fresh mint
  • 2 Tb white wine vinegar
  • 1½ Tb fresh lime juice
  • 2 tsp level packed golden brown sugar
  • 1 garlic clove
  • salt and pepper
Slice the kernels off 6 ears of corn. This is most easily done by placing an ear on a Bundt pan while slicing so kernels fall into the pan and not all over your kitchen. You should have about 3 C when finished. Halve, seed and then chop 5 medium ripe tomatoes or cut in half one pint of cherry tomatoes. Add 2/3 C finely chopped red onion to the bowl and mix all gently. The salad can be made ahead at this point and stored in the refrigerator.

A variety of halved tomatoes gives the salad bright colors

To make the dressing, in a blender, puree until smooth: ¼ C extra-virgin olive oil, ¼ C chopped fresh cilantro, 2 Tb chopped fresh mint, 2 Tb white wine vinegar, 1½ Tb fresh lime juice, 2 tsp golden brown sugar, and 1 garlic clove. Puree. Taste and add salt and pepper as needed. Just before serving, pour dressing over the corn mixture and gently toss.
Cilantro dressing

This is quick and easy to prepare. I love the full flavor and crunch provided by the raw corn, the sweetness of the tomatoes and bite from red onion. The cilantro dressing with lime and mint really gives a fresh summer taste. Pour a glass of Sauvignon Blanc, sit back, relax and enjoy a truly summer-y fresh dish.

Bon Appetit!

No comments:

Post a Comment