Easy Corn and Tomato Salad Recipe (15 Minutes, No-Cook)

When we grew up in Alberta, Canada, we waited 360 days for five summer days. While that May Be an exaggeration when the weather was heated, we itched to spend every possible minute outside and fear the day on which the leaves would fall and the snow would return.

The main summer was characterized by the corn season. And not just any corn, but a local variety called “Taber Mais”. It is an incredibly sweet corn that I still dream of. We would have butter-graveemais almost every night from the end of July to early September and have pasta, salads and even baked goods.

There is really no ingredient that illustrates the taste of summer better, and I have found new and fresh opportunities to enjoy my favorite strengthening vegetables, including this perfect summer salad. All summer, I eat my sugar corn alongside juicy tomatoes and fresh herbs in this delicious dish, which does not become the mid -August under the sun.

Tips for preparing corn

• The peeling of corn simply consists of removing the leaves and the “silk” that surround the kernels. Be careful – it can be chaotic! I stand over the sink or a garbage container for this task, pull down the outer leaves to reveal the kernels and remove lighter inner leaves and the cornage.
• There are many tricks to remove the grains from an ear corn, but I do it by putting a small overturned bowl on a cut baking sheet, put the cob on the bowl and my knife runs over the ear to cut off the seeds that are trapped in the baking sheet.
• No matter how you cut it before throwing your cob, you should definitely put down the back of your knife after removing the grains to catch the corn “milk” that has tons of corn taste.
• If you have never tried raw corn of sugar, you will be pampered and I encourage you to try it. However, if you prefer, you can cook the corn first before using it in this salad. Just shake it and heat it in a non -stick pan for 3 to 4 minutes over medium heat until it makes a deep yellow. Alternatively, put in the microwave.

Which tomatoes to use

I like to use torment tomatoes in this recipe because they are always ready to serve. If you use larger tomatoes, dice them and salt them, then let them sit for 10 minutes before they flow and add them to the salad. This step ensures that you get maximum taste without excess liquid that wateres down your dressing.

If the season allows it, I love to use large, juicy inheritance tomatoes in different colors to make this a breathtaking picnic dish. Use about the same parts for cubes to dice tomatoes.

Make it your own

There is no lack of ways to make this salad unique from you. Here are some of my top suggestions for simple add-ins or swaps:

• Make it sharply with a equipped, chopped Jalapeño
• Add 1 cup of crumbled feta or mini mozzarella pearls
• Add a diced avocado or a can of chickpeas for a more hearty salad
• Throw it over a Rucola bed
• Switch on the herbs with coriander and mint instead of basil and parsley

Cooking mode
(Keep your screen awake)