This is such a classic late summer salad. It’s a great way to use up just a couple ears of sweet corn. It’s easy to customize – try adding finely chopped basil or other fresh herbs and spices, zucchini, beans, or other late summer veggies. And you can easily turn it into a heartier meal by mixing in fresh mozzarella pearls or serving it with some crispy bacon. So simple, and so good!
Kernels stripped from 2 ears sweet corn, husked and steamed or boiled for 3-5 minutes
1 large heirloom tomato (or equivalent amount of smaller tomatoes), chopped
1 small-medium cucumber, diced
1 hefty 3-fingered pinch of salt
Freshly ground black pepper
1 tsp rice wine vinegar or other mild vinegar
1 Tbs good olive oil (ideally, garlic infused olive oil)
In a small bowl, whisk together the olive oil, vinegar, salt and pepper to make a simple dressing. If you’re adding any additional spices, like chipotle powder, add that to the dressing.
In a medium bowl, add all the vegetables, pour the dressing over the top and gently mix to combine. Allow the salad to sit, covered, in the fridge for at least an hour to the flavors meld a bit.
Since heirloom tomatoes can be extremely juicy, you’ll likely have quite a bit of juice at the bottom of the bowl. If you drain some of it out, it makes a great dressing for steamed beans!