A Vision in Red and Yellow

Vivid corn salad delights more than the eyes

Here is a super easy, fresh summer corn and tomato salad that is packed with as much flavor is it is with vivid color!

This side dish is perfect for any summer meal by showcasing garden fresh tomatoes, corn, onions, and onions. And even if you don’t have a green thumb, there’s plenty of local farm produce stands for you to pick up some fresh veggies.

This corn salad is also great because you can mix it up in one big bowl so there’s little clean up— a big plus in my kitchen routine. Plus, you can change up anything that you prefer in the veggie mix, or even use frozen or canned corn.

Corn and Tomato Salad

Ingredients

• 4 - 6 ears of in-season, fresh corn, husked and kernels removed
• 3 large, in-season, fresh tomatoes or 2 cups San Marzano small grape/cherry tomatoes, diced
• 2 - 3 bunches green onions, sliced, including the green stems
• 4 - 8oz. tiny mozzarella pearls
• 2 tsps. fresh basil leaves, chopped
• ¼ cup olive oil
• 2 tsp. red wine vinegar
• ½ teaspoon sugar
• salt and pepper to taste

Instructions

• Bring a large pot of water to a boil. Blanch-cook the corn for about 4 minutes and remove from the hot water to stop the cooking.
• Allow the corn to cool down and then cut the kernels off the cob with a sharp knife.
• In a large mixing bowl, toss all the ingredients together.
• Taste for any additional need of salt and pepper, and/or sugar.