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Corn and Tomato Salad with Cilantro Dressing
|Corn and Tomato Salad with Cilantro Dressing|
|The most important ingredient!|
- 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.
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.