Jul 15 2008
King Corn Salad
When you get tired of barbecued corn, try this Corn and Tomato Salad recipe from Sunset magazine (I’m not sure what month/year, but I would guess summer!).
Ingredients:
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes
1/4 cup slivere4d fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
salt and pepper
Instructions
1. An average ear of corn yield about one cup of kernels. To remove the kernels, with a large sharp knife, cut off and discard the stem end of each ear down to the kernels. Pull off and discard the husks and silk, then rinse the ear. Hold each ear upright and shear off the kernels close to the cob.
2. In a large frying pan over medium high heat, cook onion in olive oil until limp. Add corn ands stir often until corn is just tender to bite.
3. Pour mixture into a large serving bowl and add tomatoes, basil and vinegar. Salt and pepper to taste.
4. Serve warm or at room temperature.
This salad doesn’t usually last long in my house, as we have it both for lunch and dinner and then fight over who gets the last delicious bits of it. I also serve the salad with warm tortillas just to round out the meal.
Green Festival™ hits Washington, D.C., November 8 & 9 at the Washington Convention Center, and San Francisco, Calif., November 14, 15 & 16 at the Concourse Exhibition Center.
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Kidney Beans (pictured above)
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