|
|
SALADS AND SALAD
DRESSINGS:
Fresh Corn and Tomato
Salad
|
Fresh
Corn and Tomato Salad |
|
|
|
A super-fresh
salad full of flavor...
|
|
12
large |
|
ears
of white corn, shucked and stripped of
silk strands |
|
|
7
Tbs |
|
extra virgin olive oil |
|
|
2
Tbs |
|
finely chopped garlic |
|
|
1
cup |
|
packed julienned fresh basil |
|
|
10
Roma |
|
tomatoes, chopped |
|
|
3
Tbs |
|
balsamic vinegar |
|
|
|
|
salt
and pepper to taste |
|
|
|
|
|
|
1 |
Cut the
kernels of corn off the cob with a sharp knife
and put into a bowl. |
|
2 |
Heat 2
Tablespoons of the oil in each of 2 large
skillets. Add ˝ of the garlic and ˝ of the corn
to each of the skillets. |
|
3 |
Sauté for 5
minutes or until the corn is tender. Remove from
the heat. Add ˝ of the basil to each skillet and
mix well. Spoon the corn mixture into one large
bowl. Cool slightly, stirring occasionally. Add
remaining olive oil, tomatoes, vinegar and basil
to the bowl and mix gently. Season with salt and
pepper. |
|
4 |
Chill,
covered, for 3 to 8 hours. |
|
|
|
|
Servings: 10
|
|
Cooking Tips |
|
*We've found that
the easiest (and neatest) way to get the corn off the
cob is to cut a flat edge on one end of the cob, hold
the cob upright in a low, wide bowl and slice down the
cob with a sharp knife. You can also do it on a large
cutting board, but it creates a bit of a mess. |
|
*In the summer
season, we recommend using ripe cherry or sweet grape
tomatoes for a fresher flavor. |
|
|
|
Recipe Source |
California Sol Food-
Casual Cooking from the Junior League of San Diego |
|
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "FRESH all the way. Use white corn
when it's at it's most delicious peak, and fresh yummy tomatoes and
basil. This is a keeper!"
-Fountain Valley, CA
|
|
