Here we are, and it’s halfway through the summer again. Corn and tomatoes are in season. What is different from when I first wrote this is that the farmland I’m surrounded by now primarily contains horses. There is an interesting coincidence in this post- the use of the word serendipitous. The farm I now own is named Serendipity Springs. Regardless to word usage, this salad is still a great choice for this time of year.
The original post from August 2015
Through the first half of this summer, I’ve been to a number of cookouts. The one thing they all have in common is the preponderance of salads. However, most of the salads I’ve seen are the mayonnaise-coated persuasion- pasta, potato, cole slaw. I understand that these are traditional summer gathering foods and most people like them, but sometimes (ok, almost always) I want a side that is lighter. That’s where this salad comes into play.
Living in New Hampshire, now is the time to make this salad. See, I grew up in a farm town, and I’ve developed a bias toward local corn and tomatoes. As they just became available at the end of July, it was finally time to serve these ingredients at my house. How serendipitous that at the same time they were available, I also needed to have a recipe for a beach party.
This salad will work splendidly at any summer gathering. Lacking perishable ingredients, it’s safe to stay on the table for a while, although chilled is the ideal way to eat it. It also requires only three (3!) ingredients, if you don’t count salt and pepper. If you’re really organized, you can cook corn for dinner the night before, making sure there are extra ears, and use them to make the salad the next day.
This salad is summer in a bowl, at least to me. Be sure to try it, and let me know what you think!
Sweet Corn and Tomato Salad
Ingredients
- 2 ears corn, cooked
- 1 small tomato
- 2 tablespoons red wine vinegar
- Salt & pepper
Instructions
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Cut corn off of cob, transfer to a small bowl.
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Core and dice tomato, add to bowl.
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Add vinegar
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Toss all ingredients.
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Season with salt and pepper to taste.
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Refrigerate for at least 2 hours.
