Summer Corn and Tomato Salad

Summertime and the Living is Yummy

Recipe by Robin

The quintessential summertime meal is made with garden-fresh corn and tomatoes backed by toothsome barbecue. Late summer bell peppers and sun-loving herbs are the proverbial icing on the cake. For years I’ve wanted to create a corn and tomato salad. Finally this year I was spurred to action. Jeanne, a thoughtful librarian colleague, brought several pounds of flash-frozen halibut to work. Every summer her kids board charter boats in Ketchikan, Alaska to do some deep sea fishing, and she shares their fishy wealth with others. Her generous contribution inspired me to get going on the corn salad.

Satisfying and Summery

The idea of this salad is that everything is chopped into approximately equal-sized pieces, a little bigger than the corn chunks. The proportions are approximately 3 cups corn : 1 cup tomatoes : ¾ cup both red and green bell peppers : ½ - ¾ cup red onion. You can vary these proportions depending upon what’s on hand. Or throw in other chopped veggies like zucchini, chopped to the same size. The dressing is lime-chili based, so for variety you can also substitute ¼ cup chopped cilantro for the parsley and basil. Or experiment with other herbs.

As I hinted, this salad makes an excellent accompaniment to any mild grilled fish. Nor would it be out of place next to a grilled steak or chicken. Experiment with it and whatever you’re grilling as we slide towards Labor Day.

Gifted Halibut and its Inspired Accompaniment

Summer Corn and Tomato Salad

serves 6 - 8

3 plump ears fresh corn

½ large green bell pepper

½ large red  bell pepper

½ small red onion

½ pint cherry tomatoes

1 jalapeno pepper, optional

3 tbsp. finely chopped parsley

2 tbsp. finely chopped basil

6 tbsp. fresh lime juice (~3 ripe limes)

2 tbsp. water

1 tsp. chile powder

½ tsp. freshly ground cumin

¾ tsp. sea salt

Pinch or two of cayenne pepper

3 tbsp. olive oil

Parsley leaves for garnish

Make salad: Slice corn kernels from cobs with a sharp chef’s knife. Dice green and red bell peppers and red onion into approximately 3/8 inch pieces. Cut cherry tomatoes in half. Remove seeds and membranes from jalapeno and mince finely. Mix all vegetables together in mixing bowl. Add parsley and basil.

Make dressing: In small mixing bowl, whisk together lime juice, water, chile powder, cumin, salt, and cayenne. Whisk constantly while adding olive oil in a slow stream, making sure that dressing is emulsified.

Add dressing to salad and toss till well coated. Spoon into salad bowl. Garnish with parsley leaves.

Variation: substitute ¼ cup chopped cilantro for the parsley and basil.

Colorful Ingredients = Summer Bounty

Chop Everything to About the Same Size

A Little Left Over = Tomorrow's Lunch or BBQ Accompaniment

Quintessential Summer Foods