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Sweet Corn and Tomato Salad
Fresh is Best
As always this salad is best when made fresh. Use fresh vine-ripened tomatoes and fresh corn-on-the-cob. This easy, fast and affordable salad is fantastic to make in late August, at least here in Wisconsin, when both tomatoes and corn are bountiful at farmer’s markets and farm stands. Fresh ingredients makes a world of difference in this salad.
- 6 ears
fresh sweet corn, shucked
- 4 medium
tomatoes, as ripe as possible
- 1/4 cup
- pinch of
- 1 tablespoon
- splash of
- salt and pepper,
- 3 ounces
soft goat cheese, chilled and crumbled, optional
- Bring large pot of water to a boil over medium high heat. Add corn and boil for 5 minutes. Drain and cool.
- Chop tomatoes in quarters, squeeze out juice and seeds. Chop the seeded tomato quarters into a rough dice, pat with paper towels to remove moisture.
- When corn has cooled, stand each ear up in a wide shallow dish and cut the kernels off with a chefs knife. Toss corn with tomatoes.
- Finely mince basil, toss with tomatoes and corn along with olive oil, salt, pepper, vinegar, and cheese if using. Toss gently.