Fresh Corn & Tomato Salad

Today I have a quick and easy side dish for you. While other recipes are still waiting in line to get on the blog, this one I made just last week. I wanted to share it with all of you before fresh corn becomes too out of season. The good part about now is that fresh heirloom tomatoes are cropping up in supermarkets.

I’m sure you could use thawed frozen sweet corn in this recipe, but using fresh corn off the cob gives this salad a little something special.

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Sorry the picture isn’t fantastic, I was hungry! But I promise that it is delicious! You can even eat it as a light lunch. Add some of your favorite beans for a little protein kick.

If you don’t like goat cheese (which I know a lot of people don’t), feel free to add in fresh mozzarella pieces or leave out the cheese all together.

Fresh Corn & Tomato Salad
(Serves 4-6)

4 ears of sweet corn cut off the cob or thawed frozen sweet corn (about 2 cups)
1 lb. heirloom tomatoes, cut into 1/2″ chunks
1 small sweet onion, thinly sliced
5 basil leaves, thinly sliced
2 oz. goat cheese, crumbled
Olive oil
Salt & pepper

In a large bowl combine corn, tomatoes, onion, a drizzle of olive oil and salt and pepper to taste. Allow to sit for an hour in the fridge before serving.

Just before serving, add fresh basil. Mix well. Top with goat cheese and serve cold or at room temperature.

Easy enough, right?

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