Fresh Corn and Tomato Salad
Bright, light and delicious, this is the perfect summer 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
