Truth be told – I’ve gotten lazy about this blog. Fallen down on the job, taken a vacation however you want to say it – the recipes aren’t going to post themselves.
I have been cooking like crazy preparing meals for clients of KilKenney Kitchen and enjoying every minute of it. But… as we approach fall, I’m turning over a new leaf and getting back to posting recipes here on a regular basis. I dragged my IPhone back into the kitchen and actually took some photos while I cooked this weekend. The result was this gorgeous and decidedly delicious Fresh Corn and Tomato Salad. This one is a keeper. Fast and fresh, you’ll want to make it over and over while the corn & tomatoes are in abundance. Take a few minutes and whip it up for your friends and family this week – you can thank me later.
Fresh Corn and Tomato Salad
Ingredients
- 6 ears corn on the cob
- 1 pint cherry tomatoes
- 8 leaves fresh basil
- 1 large lime
- 1-2 tablespoon extra virgin olive oil the best you have
- 1/2 teaspoon kosher salt more to taste
- 1/2 teaspoon fresh ground pepper more to taste
Instructions
- Peel the corn
- Cut the kernels off the corn using a small bowl in a large bowl and a sharp knife
- Using a cast iron pan or other heavy skillet – sauté the corn kernels without any added oil or fat for a few minutes – just until it's a little toasty, but not cooked through – let the corn cool completely
- Wash and slice the tomatoes in half
- Place the basil leaves on top of each other
- Roll them like a cigar
- Slice them thin – you have just executed the fancy French Chiffonade technique!
- Zest the lime using a microplane (my favorite kitchen tool)
- Combine the corn, tomatoes and lime zest in a small bowl
- Add the juice of the lime, the olive oil, basil, salt & pepper to the bowl
- Give it a stir, chill and serve to all your favorite people
I made the corn tomato salad tonight!
My taste test was good! Can’t wait to serve it!
One question, when you sauté the corn do you use an oil or butter?
Hi Wendy-
Thank you for your comment. No oil or butter – I updated the recipe with that information – thanks for the feedback!
Maggie
Lovely commentary and beautiful salad!!