Heirloom Tomato and Charred Corn Salad
This simple salad celebrates the best of summer and harvest, and lets the delicious produce shine.
Preparation time: 15 minutes
3 heirloom tomatoes, sliced thin
1 pint cherry tomatoes, cut into quarters
2 cobs of corn, charred
1/2 cup chives, diced
In a large pot, par-boil corn for 2-3 minutes. Remove from water and wrap in a dry dish towel to remove any moisture. To char the corn, you’ll need a very hot, dry pan. On high heat, place the corn in the pan, and use tongs to turn and flip corn to get even charring on all sides. Once corn is done, set aside and let cool, once it is cool, cut it off the cob using a sharp knife.
Slice the ripe heirloom tomatoes into large, thin disks with the use of a bread knife. Cut the cherry tomatoes into quarters. Layer the tomatoes onto four plates, and garnish evenly with corn and chives. Drizzle each dish with plenty of good quality olive oil, then finish with salt and pepper.
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