A few years ago on a family trip to Dauphin Island, this recipe was created. Vacations with my family are NEVER dull. We definitely have lots of fun in the sun, but as you can probably guess, we have LOTS of time in the kitchen. While no one enjoys a long drive to the beach especially when you hit the country backroads, it is nice having the perk of countless produce stands. Summertime dishes scream “fresh produce” and it doesn’t get any fresher than a pop-up stand right at the end of someone’s driveway with tomatoes, peppers and corn right out of the garden complete with dirt and all. While the guys generally man the grill, it is usually up to us girls to bring the meal together with sides. I have to say that cooking for me is never a chore, so even on vacation I am perfectly content in the kitchen…….with a large glass of wine, of course. My husband and most men are generally fine with nothing but a huge slab of red meat, but for the rest of us, we kind of like a little variety on our plates. This corn and tomato salad is easy, fresh, light, delicious…..shall I go on? It has definitely become a family favorite and a summer supper staple on our table.
“I feel so “corn”-y” Corn & Tomato Salad
- 3-4 ears fresh sweet corn – Peaches & Cream Corn is the VERY best if you can get it
- 2 vine ripe tomatoes, seeded & chopped
- 1/4 cup chopped orange bell pepper
- 2 green onions chopped, green parts only
- 2 tbsp Extra Virgin Olive Oil
- 2-3 tsp Red Wine Vinegar
- 1 tbsp Splenda or granulated sugar
- 1/4 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
Shuck the fresh corn and break ears in half. . Bring a large pot of water to a boil. Add corn and return to a boil. Boil about 10 minutes or until desired tenderness. Remove corn carefully with tongs. Let cool. Meanwhile, chop tomatoes, pepper, and green onion. Scrape corn off the cob in a large bowl. Combine tomato, pepper and onion mixture. Add EVOO, vinegar, sugar, & salt & pepper. Toss to coat. Cover and chill for 2-3 hours to allow flavors to marry.