Monday, August 26, 2013

Corn and Tomato Salad

In New Jersey, late summer is high time for fresh corn and tomatoes, and this recipe brings out the flavors in both. This simple salad has three ingredients--corn, tomatoes, and onions--and you can make it in less than 15 minutes. Since there's so few ingredients, the real key is to get fresh corn and fresh tomatoes--hit up a farmer's market if you can. I guarantee this will be a hit at your next picnic or barbecue.

What you'll need:

Two ears of corn
Two large handfuls of cherry or grape tomatoes
One red onion
2-4 tablespoons of olive oil
Salt and Pepper

First, cut the corn off the ear. Your knife should slide fairly easily down the side of the corn; if you're feeling a lot of resistance, you're cutting too deep. I recommend doing this slowly in a large bowl; otherwise, you're going to get corn kernels everywhere.

Next, dice the onion. You remember how to dice an onion, don't you?

Third, slice the tomatoes in half, or in quarters for the larger ones.

Add the onion and the tomatoes to the bowl with the corn, drizzle in the olive oil, and add salt and pepper to your taste. Mix it all together, and serve.

Now wasn't that easy? If you want to experiment, try adding other spices, such as chopped parsley, or a can of black beans.

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