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