Tuesday, September 11, 2007

Tomato & Sweet Corn Salad

Before the cold weather returns take advantage of the weather and invite your family and friends over for a BBQ. I just served this tomato & sweet corn salad with a menu of barbequed tri-tip, garlic butter prawns, twice-baked potatoes, and spinach salad ending with chocolate-dipped strawberries. Mmm Mmm makes me hungry just thinking about it again!

  • 8 ounces fresh mozzarella cheese (small balls called bocconcini or perlini work best)1/3 cup
  • basil-flavored olive oil or extra virgin olive oil or use a vinagerette dressing
  • 1/2 tsp. coarse salt
  • Fresh ground black pepper
  • Crushed red pepper flakes
  • 10 to 12 ears of sweet corn, husked and silk removed
  • 2 to 3 baskets of cherry or grape tomatoes
  • Fresh basil leaves, thinly sliced

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately ½ hour before serving.

To serve as a first course for your dinner party, spoon salad into wine glasses.
Makes approximately 10 to 12 servings.

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