Sunday, March 30, 2008

Corinne's Corn and Tomato Salad

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This is an excellent recipe for the summertime when fresh corn is in season. Be sure to use fresh corn versus canned or frozen corn. The sherry vinegar gives it a nice flavor, so be sure to use that too. Another great recipe from the kitchen of Corinne Gooden, my cooking idol.

½ cup chopped red onion
1 T olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes, sliced in half
¼ cup fresh basil, slivered
3 T sherry vinegar
2 oz fresh goat cheese (Chevre), crumbled
Salt and pepper (to taste)
Using a sharp knife, cut off the corn kernels from each ear of fresh corn on the cob. In a 10-12” frying pan over medium high heat, cook onion in olive oil until limp, 5-7 min. Add corn kernels and stir often until tender, 5-6 min. In a serving bowl, stir the corn, tomatoes, basil and vinegar. Add salt and pepper. Right before serving, sprinkle goat cheese over salad. Serve at room temperature.

1 comment:

Anonymous said...

This looks very tasty and perfect for the summer. Will definitely try it. Thanks for sharing!