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last gasp (recipe 22 of a 52 recipe challenge)

September 4, 2013

corn tomatoe salad

Back from vacation, settling back into a regular routine, and grasping for the tastes of summer.  I can tell you from our Vermont vacation, if you get far enough north the trees are already starting to turn.  I’m using fresh tomatoes, heirloom when I can, and corn (on and off the cobb) at almost every meal.  For the last couple of days this corn and tomato salad has made an appearance at lunch or dinner and sometimes both.

Fresh summer vegetables don’t need much to make them taste great.  For this salad I removed the husk and silk from the corn and lacking an outdoor grill, gave each ear a light char on over the stovetop flame.  Once cool enough to handle I cut the kernals from the cobb, married them with some diced tomato and fresh basil, added a splash of olive oil and a sprinkle of salt and pepper and called it done.

Run to your local farmer or farmers market and get corn and tomatoes while they’re still available and just like us, eat them at every meal.  We’ll be longing for them soon enough.

No recipe here.  I’ll just say that generally 2 ears of corn and one large tomato make salad enough for two meals as a main dish or four meals as a side.

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One Comment leave one →
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