Corn and Tomato Salad with Basil
During the summer months, we try to grow, harvest, preserve, and eat the best of what is in season here in New England. Summer is such a short season here that there isn’t a moment to waste, so it’s a very busy time.
Summer flavors are among my favorites. After enduring a long winter, the flavors grown in the garden are such a delicious reward. Three of those flavors are combined in this dish with scrumptious results: sweet corn, heirloom tomatoes, and basil.
I don’t remember what inspired us to combine these flavors in the farmhouse kitchen so many years ago. I only know that we’ve been making this dish weekly every summer since then. We never tire of this combination no matter how many times we have seen it appear on our dinner plates.
This is one of those easy as a summer breeze recipes. It’s so simple to make and tastes delicious with grilled meat. You can adjust the quantities of any of the ingredients based on what you have on hand or your tastes. You’ll find that the components don’t even need to be measured. I’ve made this warm salad for years and just add a bit of this and a bit more of that and it always turns out to be delicious.
Just like summer, ripe corn, tomatoes, and basil won’t last for long. I plan to do my best to enjoy as much of these summer flavors while they are at their best and stock the freezer with enough for us to enjoy long after the garden has been put to bed for the year. I hope that you’ll join me and serve this beautiful dish at your family table this summer.
Corn and Tomato Salad with Basil
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 4 – 6 cups of corn kernels cut from the cob (about half a dozen ears of sweet corn)
- 1 – 2 pints of ripe cherry tomatoes , cut in half or quarters
- 1 handful fresh basil , sliced into thin ribbons
- salt and pepper
Instructions
- Add the olive oil and butter to a large skillet over medium heat. Allow the butter to melt and then swirl the pan to coat the entire bottom surface.
- Add the corn kernels to the pan and cook for 4-6 minutes, stirring a few times to prevent the sugars in the corn from sticking to the pan. Add the cherry tomatoes to the pan and stir to combine. Reduce the heat to low and continue to cook for 4-5 minutes. The tomatoes should begin to break apart and the corn should soften but still retain a bit of its texture.
- Add the basil, salt, and pepper to the pan. Taste for seasoning and add more salt and pepper if desired. If the pan seems a bit dry, a drizzle of olive oil can be added before stirring and serving. This salad is delicious served, hot, warm, or cold as leftovers.