Corn and Tomato Salad

It’s summertime and the cooking is easy. Less is often more: summer food at peak flavor needs very little to turn it into something that looks and tastes delicious. Like this corn and tomato salad, for instance. We tweaked it with a spoonful of Singe-Sations, a great condiment to keep in your fridge if you like a little instant jalapeno heat.

Corn and Tomato Salad
2 ears of shucked corn
2-3 scallions, finely sliced
¾ (three-quarters) cup small cherry tomatoes, halved
1 Tbs. or more Singe-Sations jalapeno spread
½ (half) tsp. honey, pinch of cumin, salt
1 Tbs. olive oil
2 tsp. lime juice
1 Tbs. fresh chopped cilantro
1 Tbs. finely grated feta cheese

Boil corn until just tender. Alternatively, you can grill it, using your favorite method, if you like grill marks. Cool and cut kernels off the cob with a sharp knife. (Tip: Hold corn up in the middle of a wide rimmed soup plate or on a clean dish towel with its edges bunched up into a rim — to catch corn kernels as you shear them from the cob.) Toss corn with scallions, olive oil, lime juice, honey, a pinch of cumin. Stir in cherry tomatoes and Singe-Sations and adjust seasonings like salt and lime juice to taste. Finish with an extra scatter of cilantro – there’s cilantro in Singe-Sations but a fresh hit never hurts–and some feta cheese, grated to a fine snow on a rasp or box grater.
Serves 2 as a lunchtime salad, 3- 4 as a side-dish.

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