The Seasonal Gourmet

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)

Salad:

• 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

1. Cook bacon until crisp.  Crumble into pieces and place in a large bowl.
2. Add tomatoes, corn, onion and red pepper to bowl.  Drizzle with basil vinaigrette (see recipe below) and toss to coat.
3. Season with salt and pepper and garnish with a basil leaf.

Basil Vinaigrette:

• 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.

1. Combine all vinaigrette ingredients in a small bowl and whisk together.  Use on corn salad or other summer salads.

Bon Appetit and Enjoy!