Tomato and Corn Salad

Welcome to Summer, season of tomatoes!  Below is the recipe for one of my absolute favorite summer salads, a simple and delicious way to celebrate the summer’s bounty. You would not be admiss to make this salad and top it with a fried Soft Shell Crab or some freshly picked crab meat.  Enjoy!

Gather

  • 3 Ears Sweet Corn
  • 1-2 Pint Cherry/Grape/other small tomato
  • ½ oz Fresh Chives
  • 1 Scallion
  • 1 Tbsp Champagne Vinegar
  • 4 Tbsp Duke’s Mayonnaise
  • ½ oz Other fresh herbs if desired
  • ½ Tsp Sugar
  • 3-4 Radishes
  • 1 Mild hot pepper such as a Fresno

Prep

  • Shuck and Blanch Corn – 2 minutes in boiling water then move to cold water
  • Mince Chives
  • Thinly Slice Scallion
  • Cut tomatoes in ½ or ¼ depending on size
  • Mince other Herbs
  • Thinly Slice Radishes
  • Remove Seeds and Mince chile pepper

Cook

  1. Add vinegar, sugar, and mayonnaise to a mixing bowl, season with salt and pepper and whisk to combine
  2. Add chives, scallions, chile pepper, and other herbs if using, mix.
  3. Cut corn kernels off of cob.
  4. Add Corn, Radish, and Tomatoes, toss to coat and taste for seasoning.

Tomato and Corn Salad

Book Classes