Late Summer Harvest: Tomato and Corn Salad Recipe
Shannon Paul
| 2 min read
At this time of the year in Michigan corn and tomatoes are in season and plentiful! My favorite way to take advantage of this extra bounty is to make simple dishes that rely on the natural flavors of these ingredients. My favorite is a raw corn and tomato salad.
Some people may think it’s a little strange to eat raw corn, but it’s hands-down my favorite way to eat it — especially in a salad with fresh tomatoes. In this version of the salad I season the dish with fresh cilantro, shallots and lemon juice, you could use other fresh herbs like basil or tarragon, a red onion and balsamic or sherry vinegar.
Tomato and Corn Salad Recipe
- Corn kernels sliced from 4 ears of fresh corn
- 6 fresh, medium tomatoes seeded and diced
- 1 small shallot (or half of one large shallot) chopped
- Handful (or to taste) of fresh cilantro (or other fresh herb) torn into small pieces or julienne d
- Juice from one lemon
- Kosher salt and black pepper to taste
- Optional: fresh cotija or feta cheese, crumbled
Remove the kernels from the ears of corn by sliding a sharp knife down the edge of the corn cob and combine the diced, seeded tomatoes. Add the chopped shallots and fresh herbs. Stir in the lemon juice and season with salt and pepper. If using, top with crumbled cheese.
Serve as a side dish or spooned into romaine lettuce leaves for a healthy lunch as shown above.
