CEiMB: Warm Tomato and Corn Salad
A few weeks ago, it was my turn to host the CEiMB recipe, and while I was browsing through Ellie Krieger’s cookbooks, trying to choose one of the many delicious-sounding recipes, I bookmarked probably close to a dozen dishes. I finally settled on the Pesto Potato Salad because I thought it work the best for what I knew I had going on that week, but this corn salad was high on my list of possibilities because it just sounded like the perfect summer dish. Is there anything that embodies summer better than fresh corn? For me, there is not. And apparently Danica of Danica’s Daily agrees. Great minds :)
I spent the first third of my life in Illinois, and as anyone who has ever driven through the state can tell you, corn is aplenty during the summer. It is absolutely everywhere you look! One set of my grandparents actually lived up against a huge corn field, and my grandfather on my dad’s side always had an enviable garden. Even as he’s gotten older and stopped gardening, the rest of his neighbors and local farmers are good friends of his and my grandmother’s, and a dinner of only fresh vegetables is not uncommon in their house. I remember one summer, after we moved to Georgia, my brother and I were staying with my grandparents, and all my grandmother served for lunch and dinner several days in a row was corn on the cob. This memory has probably been exaggerated over the years, but I do remember being incredibly sick of corn by the end of that stay. It was literally years before I would even eat corn again, and I’m pretty sure my brother still doesn’t!
Since it was one of the few vegetables Ryan would eat when we first moved in together, I began making it on a more regular basis, and in the past year, I’ve really come to love it again. As with most vegetables, fresh is best! Nothing beats the sweet crunch of corn fresh off the cob. I have to admit though that I am usually pretty lazy when it comes to preparation. Frozen, steam in the bag corn? Always some in the freezer. Boiled or grilled while camping? Yep. Beyond that, I’m clueless. So when it came to jazzing up the corn, I was really excited to try something new.
I’m not sure if I really followed the recipe all that well since the original title was Chicken with Warm Tomato and Corn Salad. I ditched the chicken completely and instead served this warm salad alongside a pork tenderloin I marinated and cooked in Mojo marinade in the slow cooker. I also cut back on the tomatoes (still nervous about raw/only lightly cooked tomatoes) and omitted the cilantro, using a few sprinklings of ground cumin instead. The verdict? Awesome! The corn was nice and crunchy, and even though I’m not sure this would have been flavorful enough for us had we not marinated the meat, it was incredibly tasty. Summer perfection. Thanks again to Danica for such a great pick. Be sure to check out her blog because it is so fun to read, and she is a great blog friend.
As you’re reading this, I am in Illinois visiting family and hope to return with some corn and veggies from my grandma’s garden! Last year she sent me home with canned tomatoes, green beans, homemade pickles, and beets, and this year she has promised to spend a day teaching me how to can! I am very excited, and if possible, I will try to share some canning information with you when I get back. I will have very limited access to the internet while I’m gone, so please bear with me if I don’t respond to comments or posts until next week. Hope you all have a lovely weekend!
Warm Tomato and Corn Salsa
2 teaspoons olive oil
2 scallions, thinly sliced, whites and greens separated
2 cloves garlic, minced
12 ounces vine ripened cherry tomatoes
4 medium ears corn on the cob, cut off the cob
1 medium avocado, diced
1 tablespoon lime juice
salt, pepper, and ground cumin to taste
Add oil to a medium skillet, over medium high heat. Add scallion whites, cooking and stirring for 1 minute. Add the garlic. Cook and stir 30 seconds more. Add the tomatoes and corn to the pan. Cook until softened, about 3 minutes. Stir in the scallion greens and lime juice, and season with salt, pepper, and ground cumin to taste. Serve topped with avocado.
Source: Ellie Krieger’s “So Easy: Luscious, Healthy Recipes for Every Meal of the Week”, p. 144
4 servings | 4 POINTS