Farm Fresh Summer Corn and Tomato Salad is the perfect summer salad, with a vibrant dressing, fresh herbs and protein rich black beans.
Farm Fresh Salads For The Summer Months
Nothing satisfies more for poolside, summer picnic or the perfect side dish to any summer bbq, than a delicious salad from farm fresh ingredients.
Next time you are out and about, be sure to take a detour to pass by a farmer’s market or roadside stand for some fresh sweet corn.
So Many Recipes For Sweet Summer Corn
We are often in search of the perfect summer side dish.
Oh, and let’s not forget a favorite for the kids, Corn Bread, made from freshly picked ears of corn!
Corn And Tomatoes For A Simple Corn Salad
The sweet juicy corn kernels, acidity of cherry tomatoes, tang of lime juice, even add a can of black beans, for a perfectly healthy vegetarian meal.
Juicy tomatoes along with the jalapeño, lime and olive oil, give this colorful side dish the appearance of a Mexican salsa, so why not serve it with tortilla chips!
Is There A Perfect Way To Cook Corn On The Cob?
The quick answer to that, is no.
Corn, fresh from the farmer’s market, lends itself to a variety of ways to cook the corn you will use in this summery corn salad.
Leave the corn in their husks and pop them on the grill for a little bit of smoky flavor.
Peel back the husks and drop the corn in a large pot of water, boiling with a bit of salt, or wrap peeled corn in foil, butter baste and pop in the oven.
The corn cooks quickly, in under fifteen minutes, and if you really must, pop them in the microwave for two-three minutes.
However, if at all possible, don’t use canned corn or frozen corn.
The best fresh corn salad, needs to be made with fresh corn, for the natural sun ripened flavors of freshly picked corn!
A Pretty Twist On This Tomato Corn Salad For Individual Servings
Often times, when we are packing food for summer cookouts, picnic or boating, it is easiest to serve food that has been prepared individually ahead of time.
The easiest way to serve this salad would be to scoop out the inside of medium size tomatoes, don’t put tomatoes in the salad and fill the tomato cups with the corn salad.
For best results in packing this individual tomato filled corn salad, place a cupcake paper under each tomato when packing in an airtight container.
For More Salad Options You Are Sure To Love
Fresh Lump Crab Salsa Salad With Tomato And Red Bell Pepper – a fabulous crab salad that would be a great recipe to serve along side of corn and tomato salad
– Beet Endive Salad with Fig Dressing – a well known salad I prepared in the finale of The Great American Recipe on PBS
– Smoked Okra and Salmon Salad – two luscious ingredients smoked and laid on a bed of micro-greens and a very simple dressing
– Heirloom Lemon Cucumber Salad – a totally whimsical salad I prepared for a local news channel to showcase the yellow lemon looking balls that are actually cucumbers
– Mediterranean Millet Tabbouleh Salad (gluten free) – let’s not forget another fabulous salad that best served with crisp cucumbers and cherry tomatoes
– Watermelon and Feta Salad Recipe – with farm fresh spinach and sweet juicy watermelons
- Large pot – for cooking the corn
- Cutting board
- Chopping knife
- Large mixing bowl
- Measuring cup
- Measuring spoons
- Citrus juicer
- Corn on the cob
- Black beans
- Spring Onion
- Olive oil
Farm Fresh Summer Corn and Tomato Salad
- Cutting board & sharp knife
- Serving bowl
- 3 cups Cooked Corn freshly cut from the corn cob
- 1 cup Black beans
- 1 1/2 cups Cherry Tomatoes
- 1 cup Celery chopped
- 1/2 cup Green onions or red onion finely chopped
- 1 cup Fresh cilantro or fresh basil extra for garnish
- 1/4 cup Jalapeño or chili pepper finely chopped
- 2 tbsp Fresh Lime juice
- 2 tbsp Olive oil
- Salt – to taste
- Once you have cooked the corn, while still on the cob in your desired manner, place the cooled cooked corn cob on a cutting board. With a sharp knife, slice the corn kernels from the cob as close to the cob as possible. There is so much flavor in the milky juice from fresh corn. Set the corn aside.
- In a large bowl, place the finely chopped green onions or red onions, finely chopped jalapeño, celery, lime juice and olive oil. Toss and all to sit and marinate while chopping the tomatoes.
- Cut the tomatoes into quarters. Add the tomatoes and black beans to the onion marinade. Toss corn in gently and salt to taste.
- Can be served now with a garnish of fresh herbs on top or place in an airtight container and served later. If serving the next day, store in the fridge. If serving later in the day, the best way to serve it is room temperature.
- Generally, 1 corn cob will yield 1 cup of corn, depending on its size.
- This easy corn salad recipe is also a hit served with queso fresco (soft Mexican cheese), or feta cheese for the adult palate or grated cheddar cheese for the kids.