...shouldn't go to waste. We always have extra tomatoes on hand in the summer, mostly from neighbors and friends who take pity on us since we can't seem to grown them ourselves. And whenever we make corn on the cob, there's usually one or two ears left over. So here's a salad that makes use of both (and the six basil plants I currently have in the garden). Lots of veggie recipes lately, but I promise I'll diversify once I get it out of my system. To take the corn off the cob, place the fat end down on a plate and use a knife to skim it away from the cob, careful not to cut too deep and get the crunchy cob part (or yourself!). I'm serving this tomorrow night with some grilled steaks and baked potatoes for a friend's birthday.
Summer Corn and Tomato Salad
2 cups leftover corn
2 large tomatoes, seeded and chopped
1/4 cup thinly sliced red onion
1/2 tsp minced garlic
5-6 basil leaves roughly chopped
2 TB red wine vinegar
sea salt and cracked black pepper to taste
Toss corn, tomatoes, onion, garlic and basil together in a medium bowl. Stir in vinegar. Add salt and pepper to taste. Eat immediately or let marinate an hour or so and serve.
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