A Kernel of Truth

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.

5 from 1 vote

Fresh Corn and Tomato Salad

Bright, light and delicious, this is the perfect summer salad

Prep Time 20 minutes mins

Total Time 20 minutes mins

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
  

Author: mkilkenney

Course: Salad

Cuisine: American

Keyword: farmer’s market, fresh, gluten free, salad