Summer brings a lot of amazing things – sun, longer days, vacation, and an excuse to drink rose like water. Summer’s bounty food wise is a marvel. Starting right about now and continuing until early-september farmer’s markets are overflowing with sweet corn, tomatoes, berries, and so much more. I don’t like to pick favorites with food but I have to say, I wait all year to eat just-picked sweet corn and sun-ripened tomatoes.
This salad is a flavorful, light, and healthy, recipe that makes use of those two amazing summer ingredients. Serve it alongside anything fresh off the grill. This past weekend in Sag Harbor we paired it with grilled whole lobster basted with an herb garlic butter.
Summer Corn Salad (Serves 6-8)
- 4 cups of cooked corn, cooked in the husk on the grill or steamed and cut off the cob.
- 3 cups cherry tomatoes, halved
- 6 large basil leaves, chiffonaded (cut into thin strips)
- 1/3 cup feta, crumbled
- 1/4 cup of your favorite vinagrette
Toss all ingredients in a salad bowl and serve!