This summery salad is made with raw corn and grape tomatoes. It might seem a bit unusual to use the corn raw instead of cooked, but corn served this way has an unusually fresh and deliciously sweet taste. Slicing corn off the cob sounds like a lot of trouble, but you can get a nice sized bowl of kernels from just three ears of corn (at least I did). This salad serves 6-8, so it ends up being less work than shucking and boiling corn for the same number of people. On top of everything else, you avoid heating up the kitchen.
Corn and Tomato Salad
corn kernels sliced from three ears of corn (you might need to slice up more corn if the ears are a bit smallish; mine were largish)
1 pint of grape tomatoes, halved
2 Tbl. olive oil
1 tsp. balsamic vinegar
2 scallions, sliced
salt and pepper, to taste
Combine the raw corn kernels with the tomatoes. Add olive oil, balsamic vinegar and salt and pepper, to taste.
Note: I didn’t add basil, but I think it would be nice. So, try adding some shredded basil for a change of pace. Also, I originally wanted to use lemon, but was all out and went with balsamic vinegar. The vinegar ended up being very nice with the corn and tomato, but I also still like the idea of lemon or lime. If you used lime, you could go Southwestern and also add chili powder, diced avocado and cilantro. But that would be another salad entirely.