Excuse me, is it too late to post a recipe for a salad featuring freshly shucked corn? A warm one with fresh basil, red onion and cherry tomatoes?
I know it’s a bit late but I was so busy eating this that I completely forgot to tell you about it. I know that was rude of me.
Allow me a little leeway this time and you won’t be disappointed with this locally sourced salad that absolutely screams summer (it is still summer, right? I’m also in a bit of denial about that).
You may be bemoaning the fact that at least around these parts fresh corn is now mostly out of season, the fresh basil could perish the moment that overnight temperatures dip below freezing, and any perfectly round, perfectly sweet cherry tomatoes still left on the vine could surely succumb to the same fate.
So let’s not wait. Pick your tomatoes and your basil, grab your corn, some red onion and have this today. Carpe diem!
This warm salad packs a lot of flavour with the slight bite of the red onion, the juiciness and zip of the tomatoes, the floral attitude of the basil. These ingredients may be few but they can surely stand their own against the creamy sweetness of some fresh Ontario corn. Grab some cherry tomatoes from your garden (if you’re lucky enough to have any left!) I grew these delicious Sweetie tomatoes:
Grab a few other ingredients:
Dig in. Here’s how to make this Warm Corn Salad with Fresh Basil, Red Onion & Cherry Tomatoes:
Warm Corn Salad with Fresh Basil, Red Onion & Cherry Tomatoes
- 1 1/3 scant cups of fresh shucked corn or the corn from 2 cobs, I recommend fresh but canned corn may substitute, if you must
- 2.5 tablespoons finely diced red onion
- 10 cherry tomatoes as ripe as you can find
- 6 leaves of basil I like the cigar technique where you roll the leaves tightly and then cut lengthwise; but if you have a better way to cut basil, go for it, chopped finely
- salt and pepper to taste
Shuck the corn from the cobs. Here’s a quick tip to make this job easier: invert a small bowl inside a large bowl, then prop your cob of corn with the pointed side down on top of the small bowl. Slide a sharp knife down the length of the cob. When you slide your knife down the cob, most of the kernels should fall neatly into the large bowl. Without the small bowl, the kernels would normally go flying in every direction. If you decide to substitute for canned corn, rinse the corn thoroughly under water.
Chop the tomatoes coarsely and set aside. Cut one or two medium slices of red onion, finely dice and set aside.
Add the corn kernels to a frying pan and heat over medium heat for 3 to 4 minutes. You can cook them 1-2 more minutes if you like your corn really soft.
To the corn, add the tomatoes and red onion and stir to combine. Heat over medium heat for another minute or so.
Take the frying pan off the heat and stir in the fresh basil.
Season as necessary and serve warm.
And if you live in a climate where tomatoes are still growing in early October and fresh basil is still going gangbusters in your garden, count yourself lucky that your growing season is so long and consider making this as a lunch or dinner salad to fill your boots.
Life is a plate… eat up!