During these hotter, longer days I find myself craving lighter, brighter, and truly fresh foods- the kinds that take moments to make and hours to eat with a glass of iced mint tea and a pile of classwork to keep me company. I love foods I can really see: the most vivid, the most vibrant.
Nothing embodies this more than farmer’s market sweet yellow corn. It is just so YELLOW. Throw overripe and gushing tomatoes and fresh picked basil into the mix (and perhaps some thick, thick slices of ripe avocado for a more complete meal) and you’ve got yourself a picnic. xx
Farmer’s Sweet Corn & Tomato Salad [makes 4 servings]
6 medium ears sweet yellow corn, kernels removed
2 tablespoons fresh lemon juice
1 teaspoon sea salt
¼ teaspoon ground pepper
3 tablespoons olive oil
1 large heirloom tomato diced OR 1 cup cherry tomatoes, halved
½ cup red onion, diced
½ cup fresh basil, thinly sliced
Bring a large pot of water to a boil over high heat. Add the corn kernels and boil until tender, about 4 minutes. Drain kernels then run under cold water or place in ice bath until cooled.
In a small bowl, combine lemon juice, salt, pepper, and olive oil. Set aside.
In a large bowl, gently toss corn, tomatoes, red onion, and basil.
Dress with lemon juice and oil mixture. Enjoy!
Nutrition Information [per serving= ¼ of recipe]
200 Calories, 26g Carbohydrates, 11.5g Fat, 4g Protein, 4g Fiber, 6g Sugar