The end of fresh corn season in Georgia gives me anxiety. Finding fresh, sweet corn in September is rare so when I do find it, I want to stockpile as much as possible so that we can enjoy it all winter long.
I recognize that I could try canning fresh corn or even freezing it but that's just not an option for me right now. Instead - I choose to buy ears by the dozen (for the 2 of us) and we consume it in massive amounts.
After we eat as much fresh corn as we possibly can, I have to figure out how to use the remainder of the ears. This fresh corn, tomato and basil salad is a great way to use up the extra corn. It is easy to put together, it is goes with everything and it's fresh corn - so it's delicious!!
Corn, Tomato, Basil Salad
2 cups halved cherry tomatoes
1/2 teaspoon salt
1/3 cup olive oil
1 Tablespoon parsley
3 Tablespoons red wine vinegar
1 Tablespoon whole grain mustard
1 Tablespoon soy sauce
1 teaspoon miso
1 medium shallot, minced
2 cups fresh corn kernels
1/4 cup shaved parmesan cheese
2 Tablespoons chopped fresh parsley
12 fresh basil leaves, torn into pieces
Add vinaigrette, corn, cheese, basil and parsley to tomatoes.
Like I said - this corn salad compliments almost any meat. Grilled chicken, pork, beef, burgers, fajitas, fish. I can't even think of a meal that this wouldn't be an appropriate side dish for.
For those of you who live in a part of the country that still has access to fresh corn on the cob, go ahead and buy a few extra ears and make this corn, tomato and basil salad. You'll be glad you did.
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