Corn is one of my favourite vegetables. The season for fresh corn is very brief in Canada so during the few weeks it’s available, I eat it as often as I can. Simply roasted or boiled corn on the cob with butter, salt and pepper is a classic but it’s also wonderfully versatile as an ingredient in salads, pasta sauces or soups. I developed this recipe as a way to showcase a few summer ingredients that we can only get for a short time so enjoy it while you can! It’s also an excellent way to use up any leftover cooked corn (if there ever is such a thing – which is not too often in my house!)
Corn and Tomato Salad with Basil Vinaigrette
Makes approximately 4 servings as a side dish
(Can be adapted to be VEGETARIAN)
- 2-1/2 cups cooked corn, cut off the cobs (approximately 4 cobs)
- 4 rashers bacon (optional – omit for vegetarians)
- 10 to 12 mini tomatoes (such as cocktail, cherry, grape, etc.), cut in half
- 3 Tablespoons red onion, cut into a fine dice
- 1/4 cup red pepper, cut into a fine dice
- Salt and pepper, to taste
- Fresh basil leaf, for garnish
- Cook bacon until crisp. Crumble into pieces and place in a large bowl.
- Add tomatoes, corn, onion and red pepper to bowl. Drizzle with basil vinaigrette (see recipe below) and toss to coat.
- Season with salt and pepper and garnish with a basil leaf.
- 4 Tablespoons neutral oil (such as canola or safflower)
- 2 teaspoons white wine vinegar
- 1 teaspoon red wine vinegar
- 1 Tablespoon finely chopped fresh basil (*see tip on how to chop basil)
- 1/2 teaspoon dijon mustard
- pinch of salt
*Tip for cutting basil leaf: Take a few large basil leaves and roll them up together very tightly, as though rolling a cigar. With a sharp knife, cut through roll in thin strips. Chop up strips into smaller pieces.
- Combine all vinaigrette ingredients in a small bowl and whisk together. Use on corn salad or other summer salads.
Bon Appetit and Enjoy!