Thursday, April 26, 2007

Yummy Corn Salad

Usher in summer prematurely with one of my favorite (and most simple) salads:

Frozen corn
Fresh tomatoes
Purple Onion
Fresh Basil
Balsamic Vinegar
Olive Oil

Place frozen corn (you decide the amount depending on the number of people you're serving) in a colander. Run warm water over corn for about a minute, or until corn is no longer frozen. The corn is not supposed to be hot---or even warm for that matter. Chop tomatoes into large chunks. Garden fresh are best; I never make this salad in the winter because tomatoes aren't tomatoes in the winter. Slice purple onion into very thin strips---not too much or the flavor will overwhelm. Julienne several large basil leaves. Mix everything together and add about 3 TBS balsamic vinegar (totally a guess---I just kind of splash it in) and about 1 TBS olive oil. Sprinkle on kosher salt and freshly ground black pepper.

Serve with a crusty loaf of bread, or a yummy pizza, or basically anything. Sometimes this is our main-ish dish, alongside a delicioso fruit salad.

1 comment:

Kristy said...

I can't wait to try it! Sounds fabulous!