This recipe is simple. The only thing that needs to be cooked is the corn. All you have to do is find good ingredients and put them together. For me, this means the corn, tomato, and basil all came directly from the backyard. However, I know at least in my end of the world, there is fresh corn and tomatoes available all over the place. On my (albeit lengthy) drive to work alone, I pass no less than 3 farm stands, all selling corn, and 2 selling tomatoes. Even the corn and tomatoes you can find in normal grocery stores are so much more flavourful and juicy at this time of year. Take advantage while you can! Look for ones grown closest to you, since they’ll probably be the freshest.
I think corn tends to be an underrated ingredient. People think you either eat it on the cob or just boil the kernels. And while both of these options are great, especially with a smear of butter, there are so many other options. Try a corn salsa or chutney. Or throw some cooked kernels in a frittata or quiche. Or make a salad like this one.
So cutting corn off the cob can be a pain in the butt a lot of the time. I can’t eat corn right on the cob (dental issues), so I constantly have to cut mine off. Usually this ends in a shower of kernels and a cob sliding all over the place. But wait! When making this, it occurred to me to use a big, sharp knife. It made all the difference. The corn slid right off the cob with a minimal mess. Remember, sharp knives are safer than dull knives, since dull knives need more pressure to cut through food and increase the chance that the knife will slip. I’m sure you all knew this and use sharp knives for your corn, but I thought I’d throw in the tip in case anyone is struggling like me!
This recipe serves 2 as a side. Pair this salad with your favourite grilled chicken or fish for a complete meal.
- Kernels of 2 cobs of corn, cooked
- 1 large tomato, diced
- 2 tbsp chopped fresh basil
- 3 tbsp soft goat cheese
- 1/2 tbsp olive oil
- 1 tsp cider vinegar
- Salt and pepper to taste
- Place corn on a plate. Top with tomato and basil. Crumble goat cheese over salad and drizzle with oil and vinegar. Season with salt and pepper to taste.