I’ll never forget having dinner with Dale and his parents before we got married. It was a summer day in South Carolina and the fresh vegetable stands were brimming with fresh sweet corn from the fields. When we sat down to eat, there was no meat – there was a HUGE bowl of corn and another large platter of cantaloupe. Coming from a family of girls, and also parents
who had small appetites, when we had corn on the cob, I usually had a half of an ear, sharing the other half with my sister. But the Cunningham family was serious about their corn suppers, and finished off that bowl of corn in one meal! I still laugh at my shock that night, but hey, when you can get fresh sweet corn, lather it down with butter and salt, you know you have a good thing coming!
Corn can be eaten on the cob, but there are also other good ways to serve it as a side salad! If you saw my post last week about the foods I’ve been making recently, you saw a picture of the delicious Chicken Pot Pie, topped with a Puff pastry crust. Yummo!!What you didn’t see was a side dish that I made to along the pot pies, that was a great accompaniment to the meal! It’s a fresh corn and tomato salad. Our Grape Tomato vines are producing beautifully right now, and I wanted to find a creative way to use them. Thank the Lord for PInterest! I found a recipe, then did my own thing with it. Here’s what I came up with.
This salad is covered with a vinaigrette that whips up quickly and adds the perfect flavors to the vegetables.
Corn and Tomato Salad
2 Cups Fresh or frozen corn – I used frozen kernels
1 Pint Grape Tomatoes, halved
1/4 Cup Red Onion
1/2 tsp. Fresh or dried Mint Leaves
2 Tbl. cup chopped fresh basil leaves
1/4 cup extra virgin olive oil
3 tablespoons cider vinegar
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tbl. Feta Cheese
Place corn, tomatoes and onions in a bowl. Mix the rest of the ingredients in a small mason jar. Place lid on and shake. Pour over vegetables. Top with Feta cheese. Mix well. You can serve this immediately or make ahead and allow the flavors to marinate a little longer.
I am ready for some fresh sweet corn, but until then, this salad has satisfied my taste buds for that summertime favorite vegetable!
RefreshHer 