Sunday, January 10, 2016

Roasted Corn & Tomato Salad

Make this salad during July, August, and September, when you can get fresh corn and vine ripened tomatoes. Grilling the corn gives it a smoky, rich flavor. If your vegetables aren’t super-flavorful, you can add basil leaves and Kalamata olives to liven this up.
  • 4 ears white or yellow corn with their husks
  • 4 medium tomatoes, ripe and fresh (this is a summer dish!)
  • at least 4 tablespoons extra virgin olive oil
  • salt
Grill corn (must be completely covered with husk) over medium heat, turning every 5 minutes, until the outer husk is black and the kernels are steaming and soft to the touch, for about 20 minutes depending on heat. Peel back some of the husk and quickly roast one side of each cob, so that some of the kernels are slightly blackened.

Cool the corn completely, letting it sit in the charred husks to flavor the corn. Remove the husks and remove any corn silk. Note - if you don’t want to grill the corn, just remove husks and silk and boil it in ½ inch water for 5-10 minutes.

Slice the kernels off of the cobs using a sharp knife, and holding the cobs vertically. Chop tomatoes and add to corn kernels. Dress with olive oil and salt to taste. Toss, let sit a few minutes for the flavors to mell, and add more oil and salt as desired.

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1 comment:

  1. Such product as fried corn in the composition of the salad gives it an unusual aroma and an interesting taste. The result looks attractive enough.

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