I’m not sure I’ve mentioned this before, but my mother is a pretty phenomenal cook. She cooked dinner pretty much every night of the first 18 years of my life and to this day, cooks when I visit. It’s a pretty good deal.
If you’ve ready my prior posts, you know that my other half, Jared cooks. You also know that I try to avoid cooking like the plague.
On Sunday night, while I was probably sitting on the couch, Jared spent time in our little Manhattan kitchen doing his best to recreate my mother’s summer corn and tomato salad. We had gone to Costco that afternoon and picked up some fresh corn, heirloom tomatoes, and cucumbers and he had proclaimed “I can make corn salad!” I nodded my head with enthusiastic approval. Corn salad is pretty easy to make, so I thought it was worth sharing.
My Mom’s Summer Corn and Tomato Salad:
2 ears corn
1 cucumber, sliced
2 cups heirloom or cherry tomatoes, halved
Basil for garnish, optional
Bring a large pot of water to a boil and drop corn ears in for 4-6 minutes. After corn cooks, run it under cold water quickly and slice the corn off the cob into a bowl. In the bowl, combine the halved tomatoes and sliced cucumbers with the corn. Add 1/2 tbs Cindy’s Kitchen Barcelona Vinaigrette and toss. Add basil on top for garnish, if desired. Your salad will look something like this:
Side note: In case you’re freaking out about store bought dressing, rest assured that this particular dressing has natural ingredients and no chemicals! (Jared and I are not about chemicals.) Also, you can find Cindy’s in the refrigerated produce section of your grocery store.