CORN and TOMATO SALAD
6 ears of fresh corn on the cob, cooked and removed from cob
4 tomatoes, seeded and skinned
2 green onions (scallions), thinly sliced
¼ cup fresh-chopped Italian flat leaf parsley
Dressing:
1 garlic clove, minced
¼ cup olive oil
1/8 cup balsamic vinegar
1 tablespoon sugar
¼ teaspoon salt
Sprinkling of pepper, to taste
Husk fresh corn on the cob, removing all silk, steam corn in a large pot of boiling water for approximately 7 minutes until cooked. Remove corn from pot and cool. Remove corn from cobs using a sharp knife or corn zipper. Place corn in a medium-size bowl and set aside.
Wash tomatoes, cut out core, remove skin with a sharp knife, slice in half and remove the seeds with a small spoon. Dice the meat of the tomatoes and add to the bowl of corn. Wash the green onions, remove, cut off, and discard the root. Thinly slice the scallions and add to the bowl of corn and tomatoes. Add the chopped parsley, as well.
Combine dressing ingredients and toss together with the corn, tomatoes, onions and parsley. Serve.
A delicious summer side dish or main dish for the vegetarian lovers while the tomatoes are fresh from the vine with flavor and the corn is fresh and sweet from the cob. A great way to use up some of the end-of- summer ‘bumper crops’.