Sometimes I think side dishes are the hardest for me when it comes to menu planning. I can always come up with the main course, but side dishes seem to fry my brain.
This little corn and tomato salad, augmented with sweet red bell peppers and fresh basil, is the essence of summer and so easy to put together. The hard part is finding really, really fresh corn and vine ripe tomatoes. Fortunately it is just the right time of the year for them here in the states.
I’ve served this as a side dish to grilled steak, but it would also be good with grilled pork tenderloin or chicken. Enjoy fresh corn and tomatoes while you can. Summer is slipping away.
Fresh Corn and Tomato Salad
From My Carolina Kitchen
2 cups fresh corn kernels, about 4 ears
½ cup chopped red bell pepper
1 cup grape tomatoes halves
1 tablespoon extra-virgin olive oil, plus a little more for cooking
2 tablespoons good Spanish sherry vinegar
3 – 4 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper to taste
Tiny fresh thyme leaves for garnish
Add a couple of dashes of extra-virgin olive oil to a large non-stick skillet and heat over medium-high heat on the stove. Add the corn and bell pepper and sauté about 4 – 5 minutes, until lightly browned. Don’t overcook. You want them to retain their crunch. Remove from the heat and put in a large bowl. Add remaining ingredients except thyme leaves and stir. Garnish with fresh thyme. Serves 4.
I am linking this to:
La Bella Vita’s Fresh Food Friday
Foodie Friday at Designs by Gollum
On the Menu Monday at Stone Gable
So take your appetite on over and have a look. You’re guaranteed to come away hungry, and don’t say I didn’t warn you.