Through the first half of this summer, I’ve been to a number of cookouts. The one thing they all have in common is the preponderance of salads. However, most of the salads I’ve seen are the mayonnaise-coated persuasion- pasta, potato, cole slaw. I understand that these are traditional summer gathering foods and most people like them, but sometimes (ok, almost always) I want a side that is lighter. That’s where this salad comes into play.
Living in New Hampshire, now is the time to make this salad. See, I grew up in a farm town, and I’ve developed a bias toward local corn and tomatoes. As they just became available at the end of July, it was finally time to serve these ingredients at my house. How serendipitous that at the same time they were available, I also needed to have a recipe for a beach party.
This salad will work splendidly at any summer gathering. Lacking perishable ingredients, it’s safe to stay on the table for a while, although chilled is the ideal way to eat it. It also requires only three (3!) ingredients, if you don’t count salt and pepper. If you’re really organized, you can cook corn for dinner the night before, making sure there are extra ears, and use them to make the salad the next day.
This salad is summer in a bowl, at least to me. Be sure to try it, and let us know what you think!
- 2 ears corn, cooked
- 1 small tomato
- red wine vinegar
- salt & pepper
- Cut corn off of cob; transfer to a small bowl.
- Corn and dice tomato; add to bowl
- Sprinkle with vinegar.*
- Toss all ingredients.
- Refrigerate for at least 2 hours.
- Season with salt and pepper as desired.
- *I probably used a teaspoon. Use more or less depending on your palate.