FOOD Recipes: Corn and Tomato Salad Two Ways

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The farmers' markets are booming. This week, we managed to get most of our ingredients for dinners at the Union Square farmers' market. Fifteen dollars bought enough greens, orange cherry tomatoes, bi-color corn, and sheep's milk cheese to nourish our bellies two nights in a row. It was all local, and all organic.

The first night we had the salad warm (we admit, the AC was cranked a bit high), and the second night, we had a cool version of the same salad. They are both easy enough for late weeknight dinners at home, but elegant and fresh enough to feel spoiled and healthy.

Try the following recipes, or get adventurous and create your own salad using whatever jumps out at you when you are browsing at the market. This is the best time of year for it. Enjoy it while it lasts. skgr

Warm Corn and Cherry Tomato Salad
serves 2

Two handfuls mixed greens, washed and dried
3 cloves garlic, chopped very fine
1-2 tablespoon olive oil
1 ear corn, kernels stripped off the cob with a very sharp knife
1 cup cherry tomatoes, sliced in half
1 tablespoon balsamic vinegar
Salt and pepper
Small piece of hard cheese such as parmesan, manchego, etc.

Place greens in a salad bowl.

In a small sauté pan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and sauté for a few seconds, stirring with a wooden spatula. Add the corn and sauté for 3 minutes, or until corn begins to release its scent, and brightens in color. Set aside.

In the same pan, add another tablespoon of oil, if needed, bring up the flame to medium high, and sauté the tomatoes for a few seconds. Add the vinegar and toss the tomatoes in the juices for a minute or so, until the tomatoes begin, just barely, to lose their shape. Add the corn again, just to warm it, and season with salt and pepper, to taste.

Arrange cooked corn and tomatoes on top of greens. Toss just before serving. Serve with a few thin ribbons of shaved cheese laid across the top.

Cool Corn and Cherry Tomato Salad
serves 2

Two handfuls mixed greens, washed and dried
1 ear corn, kernels stripped off the cob with a very sharp knife
1 cup cherry tomatoes, sliced in half
1 clove garlic, chopped very fine
1 tablespoon balsamic vinegar
Salt and pepper
2 tablespoons olive oil
Small piece of hard cheese such as parmesan, manchego, etc.

In the bottom of a salad bowl, combine garlic, vinegar, salt and pepper. Whisk in olive oil. Taste for seasoning. Add greens, corn and tomatoes in a salad bowl and toss very well. Serve with a few thin ribbons of shaved cheese laid across the top.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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