Our neighborhood farmers market was packed with people yesterday—more than unusual.
Perhaps the three-day weekend inspired everyone to shop despite the early morning rain and stubborn clouds.
It could have been the selection, too. It’s the most wonderful time of the year—Christmas in September—at least that’s what it is in my world.
Just like the patrons walking around, the stalls and tables were jammed with all sorts of fruits and veggies.
I left with a very heavy bag loaded with 6 ears of corn in the bottom.
When corn is 6 for $5 or 1 ear for $1, I had to go for the deal. I bought more than what I needed.
Of course I picked up some peaches and tomatoes including cherry tomatoes and heirlooms.
For lunch, I was craving some sort of farmers market salad. I didn’t want to turn on the grill, so I decided to keep the corn raw.
Why do we always jump to cook corn on the cob? Those uncooked kernels are so tasty and crunchy.
I ended up making a fresh corn tomato salad.
In a big bowl, I combined the corn kernels with cherry tomatoes, olive oil, white wine vinegar and garlic. Then I stirred in salt, black pepper and red pepper flakes for heat.
After that it was time to wait.
I let the corn and tomatoes sit and marinate. The tomatoes released their juices. It was almost like they created their own dressing.
I love any recipe that’s so hands off. Things just magically happen.
Periodically I took a taste to check how the flavors were developing. You need to let the salad sit for at least 30 minutes.
If you wait longer, you will be rewarded for your patience.
The garlic mellows out and really enhances the tomatoes.
This fresh corn tomato salad is a good way to give summer the proper send-off. I hope to be eating like this throughout the entire month of September.
After the rainy start to summer, my fingers are crossed for lingering warm temperatures.
Fresh Corn Tomato Salad
- Prep Time: 5 minutes
- Cook Time: 30 minutes to 2 hours to marinate
- Total Time: 35 minutes to 2 hours 5 minutes
- Yield: Serves 4 1x
2 ears corn, shucked, kernels sliced from cobs
1 pint cherry tomatoes, quartered, halved if small
1/4 cup olive oil
1 tablespoon white wine vinegar
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Place the corn, tomatoes, olive oil, white wine vinegar, white parts of scallions, garlic, red pepper flakes, salt and pepper in a large bowl. Gently stir to combine. Let the corn and tomatoes sit at room temperature for 30 minutes up to 2 hours.
Fold in the green scallions before serving.