Summer's not over yet... so make this corn salad while there's still fresh, local corn, tomatoes, and basil on hand. You won't be disappointed. This is another dish I made for my friend's bachelorette party up in Vermont in July, and everyone loved it. It's bright and citrusy and has a nice combination of textures.
I tried to pick easy, summery side dishes, like the fregola with tomatoes and this corn salad, to make for dinner. And just as with the fregola dish, I had anticipated grilling and had to change my plans when we learned we wouldn't be able to use the grill. As long as you have a pan without a nonstick coating, you'll be able to move this dish inside too. (If you want to try this on the grill, use this recipe.)
Corn Salad With Basil, Tomatoes, And Red Onion (adapted from Bon Appetit, July 2012)
Ingredients
12 ears of corn, husked
6 tablespoons olive oil
1 small thinly sliced red onion
2 tomatoes, chopped
1 cup fresh basil leaves, torn
1/3 cup fresh lime juice
2 tablespoons chopped fresh thyme
Kosher salt and pepper
Crumbled feta, for serving
Preparation
Start by cutting all of the corn kernels off the cobs.
Heat 1 tablespoon olive oil in large skillet. Cook corn over medium-high heat, stirring only occasionally to let it brown. This will take a while.
Make sure to scrape up all the brown bits in the bottom of the pan.
The corn is done when the kernels are golden brown.
Transfer the corn to a large serving bowl.
Place the sliced onion in strainer and rinse with cold water.
Stir the onion, remaining 5 tablespoons olive oil, tomatoes, basil, lime juice, and thyme into the corn. Season with salt and pepper to taste, and serve, passing feta on the side.
What dishes are you making to hold on to summer?