I know, I know, it’s practically Fall already – so what’s up with the summer salad? Well, it’s yummy, that’s what’s up. And since it’s been a chilly summer out our way, there are finally some tomatoes to eat and hopefully more to come before it gets colder.
This tasty recipe is from the BitterSweet Blog. Have you visited this site yet? If not, you have no idea what you’re missing. Everything Hannah makes is delish. If you have any extra cherry tomatoes, delight yourself by making this treat.
Summer Corn Salad
- 4 Cups Cherry or Grape Tomatoes, Halved (or quartered if large)
- 1 Red Bell Pepper (I added this to Hannah’s ingredients because I had one and I love them)
- Olive Oil
- Salt and Pepper
- 4 Ears Fresh Sweet Corn (Hannah’s version says 2 ears of corn, but I LOVE corn, so I added some extra)
- 1/2 Cup Caramelized Shallots (Hannah used Caramelized Onions pretty much the same thing – very close anyways. I had shallots to use, so I used them)
- 3 Tablespoons Fresh Chives (or 1 Tablespoon Dried Fines Herbes)
- 1/4 Cup Fresh Lemon Juice
Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil for easy clean up. I use stoneware from The Pampered Chef because I used to sell it and I LOVE it! I leave off covering it with the aluminum foil because it cleans up so easily.
Slice your tomatoes as necessary,
Slice your bell pepper and toss the slices in with the tomatoes. Add a generous drizzle of olive oil to coat, and then sprinkle lightly with both salt and pepper. Spread them out in one even layer on your baking sheet.
Roast for 25 – 30 minutes, until they’re slightly shriveled and browned around the edges. Let cool completely.
Meanwhile, cook your corn as desired. I used my microwave cooker from The Pampered Chef to cook/steam my corn. I put the ears (split into two pieces) into the cooker with some water and then into the microwave for 6 minutes. I chose to cook them this way since I only needed a small amount of corn. If I were cooking many ears, I would choose (and prefer) to steam them in a pot on the stovetop.
Use a sharp knife to strip the kernels of corn from the ears, and collect them in a large bowl. For anyone who’s counting, you should end up with about 1 1/2 – 2 cups of kernels. Again, I added extra corn to the recipe, but you don’t have too. So, I ended up with twice as much corn as called for.
Next, cook up your shallots or onions. Wow, they really smelled delicious.
Mix in your roasted tomatoes, caramelized onions, herbs, and lemon juice. Toss well to distribute all of the ingredients, adjust salt and pepper if necessary.
Chill thoroughly before serving.