August brings ripe tomatoes and sweet corn to my New Hampshire garden and the local farmers market. I always buy an extra ear or two of corn for the grill so there will be leftovers for this easy summer salad. My favorite corn variety hasn’t changed since childhood. It’s still a bicolor butter and sugar with its mix of yellow and white kernels. Thanks to all the early summer rain, the cherry tomatoes are bursting on the vine this year, and I have also harvested some colorful red onions. The natural sweetness of the corn and tomatoes doesn’t need much to boost the flavor, but a few leaves of basil add a welcome note. It’s hard to beat these classic combinations. I also like this salad as a “condimeto.” A spoonful or two served on the plate alongside a grilled pork chop or chicken breast adds color, flavor, and unbeatable fresh taste of summer’s bounty.
Serves 2 (just double or triple the ingredients for a family or company)
2 ears grilled corn on the cob
1 cup red cherry or grape tomatoes, or a mix
¼ cup diced onion
Handful of fresh basil leaves, torn into small pieces
1 T olive oil
1 t red wine vinegar
Salt and pepper, to taste
Cut the kernels off the cob with your sharpest knife and place in a bowl. Add halved or quartered tomatoes, diced onion, and the shredded basil, along with the olive oil and vinegar. Toss gently. Add salt and pepper to taste. Adjust seasonings and serve.
This is also a great salad with green beans! Or serve over a bed of greens.
It will hold up in a container when packed for a picnic, and it's an easy make ahead recipe for entertaining. The flavors will continue to meld together.
It doesn’t get much easier, or tastier, than this for a summer salad!