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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving this quick and easy side dish. Ingredients:
1/2 cup chopped red onion |
1 tablespoon olive oil |
4 cups fresh corn kernels |
2 cups cherry tomatoes such as sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch |
1/4 cup slivered fresh basil leaves |
3 tablespoons sherry vinegar or red wine vinegar |
salt and pepper |
2 ounces fresh chèvre (goat) cheese, crumbled |
Directions:
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
4. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
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