Warm Corn and Tomato Salad

Submitted by: Danit Lewin Schleman

Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

2 ears fresh corn
1 large tomato (or 3 small)
olive oil
salt
pepper
fresh basil (optional)
balsamic vinegar (optional)

Method

shuck corn and cut off kernels. Cook with a little oliver oil over medium- high heat until slightly brown (8-109 minutes). Meanwhile, cut tomato into large dice (~3/4"). Combine corn, tomato a little more olive oil, a bit of salt and pepper.

If the corn is really great- stop there. If it needs a little doctoring up, add fresh basil and balsamic vinegar.

You can also add- blanched green beans, chopped red pepper or a little chopped baby spinach or arugula. I like to put the warm corn on the baby spinach or arugula so it wilts it a bit.

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