![]() ![]() ![]() Add the kernels and sautee, stirring frequently, until the corn is tender, but not soft, about 10 minutes. Heat a tablespoon of olive oil over medium low heat until shimmering. Sautéed: slice the kernels from the cob.Drop the whole cobs into boiling water, cover, reduce the heat to medium to maintain a simmer, and boil for 5-7 minutes, until the corn is tender but still bright. Boiled: remove the husks and silks from the corn.Turn a quarter of a turn every 5 or so minutes, until the husks are charred and the corn is tender, about 20 minutes total. Grilled: grill the corn whole in their husks over high heat.Grilled is our favorite for that slightly smoky flavor (plus one less dish to clean!). There are a number of ways to cook the corn for this salad, and each are delicious in their own right. And a few spoonfuls of the leftovers make for a delightful midnight snack. But it’s also entirely appropriate to eat a bowl all on it’s own and call it dinner. This salad is the perfect side dish for just about anything (we had it with grilled steak) and makes a great picnic or potluck option. It is *officially* corn season, and this tomato corn salad is one of the easiest, sweetest summer salads you can, and should, make.įresh sweet corn straight from cobs, ripe juicy tomatoes, creamy avocado, and scads of fresh basil are combined with a tangy buttermilk dressing that is, as the kids say these days, just so very, very extra. So nice to meet you and eat you and love on you straight through September. How to Make Tomato Corn Salad Step-by-Step.It’s is the perfect companion for your favorite grilled recipes, to bring along to a potluck, or enjoy all on its own. This easy side dish is ready in just 30 minutes, and packed with healthy vitamins and nutrients. Fresh sweet corn straight off the cob is combined with ripe juicy tomatoes, creamy avocado, crunchy cucumbers, and peppery basil, then tossed with a tangy buttermilk dressing. Savor summer’s best flavors in every bite with this Tomato Corn Salad.
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