Summer Tomato Corn Salad Recipe
3 cups corn kernels, fresh or frozen (thaw before using)
1/3 cup carrot, peeled, cut in half lengthwise, and thinly sliced
1-1/2 cup zucchini, cut in half lengthwise and thinly sliced
1 cup halved cherry tomatoes or seeded and roughly chopped tomatoes
3/4 cup red onion, thinly sliced
3/4 cup bell pepper, chopped
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon Creole or Dijon mustard
1 tablespoon fresh tarragon, minced
1/2 teaspoon lemon sea salt
Pepper, freshly ground
Pinch of cayenne
Mix all vegetables in a large bowl. Set aside.
In a small bowl, whisk together all of the dressing ingredients except for the oil. Slowly drizzle in the oil, whisking until all the oil is well combined.
Pour dressing over vegetables and toss to coat. Cover and refrigerate for 2 – 3 hours before serving.
Fresh Corn: 2 medium ears = 1 to 1 1/4 cups kernels
Frozen Corn: 10-ounce package = 1 3/4 cups kernels
Cooking Fresh Corn:
Remove the husks and the silk, and rinse the ears of corn before cooking. FYI - the silks, husks, and cobs should never be put in the disposer!
Cook fresh corn in a large pot of boiling water for about 2 – 3 minutes. Remove from boiling water and place in a basin of ice-cold water. When completely cool, remove kernels from husks.
Tips for Preparing the Dressing:
Make the dressing in a blender or food processor, if possible. Combine all ingredients, except for the oil in the work bowl and give it a couple of whorls. Pour the oil in through the top in a slow stream while the processor is on.
Add a small can of drained and halved ripe olives
Substitute peeled, seeded, and sliced cucumbers for the zucchini
Gourmet and other fine specialty foods, including quality olive oils, lemon sea salts, and seasonings directly from The Posh Gourmet
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