Corn & Tomato Salad Recipe
This is a perfect summer salad: very colourful, refreshing, and easy to throw together. It's great as a side to barbequed meats, a cheese and bread dinner, etc.
Bring a medium saucepan of water to the boil. Add corn and sugar, reduce heat and let simmer for just two minutes. Drain corn till dry; pat with paper towel if you wish.
While corn is draining, slice tomatoes and arrange on a serving plate. Arrange corn on top. Drizzle the olive oil over it all, followed by a few glogs of vinegar. Try a vinegar such as balsamic, sherry, red wine or white wine.
Sprinkle with the salt and paper, and serve room temperature. If you are taking this salad somewhere, you can bring the prepared ingredients (tomato slices, and prepared corn topping) in two separate containers and assemble when there so it's nice and purty.
If you wish, top with fresh chopped parsley or fresh chopped green onion for even more colour. 3 cobs of corn will provide 1 1/2 cups of fresh kernels. Or, to save work, just use 1 1/2 cups of frozen or tinned kernels. If using frozen, zap in microwave for about 4 minutes with some water with the sugar in it, then drain and use. If using tinned, empty with liquid into microwave safe dish, stir in sugar, zap for a minute, then drain. For salt, try to use a coarse sea salt for the added interest its texture will give, but if regular salt is all you have, use that.