I can’t grow tomatoes at my house. Stupid squirrels. Thankfully, though, between my CSA and my sister, I’m currently well stocked in the juicy red fruit department.

My last two CSA shares have also contained corn, which is a wonderful thing because every summer I look forward to making one recipe in particular, this Corn and Cherry Tomato Salad.

While it might be simple, with a short list of fairly basic ingredients, it’s absolutely, positively delicious. In fact, I make this dish multiple times during July and August and never, ever tire of it. It’s hard for me to believe that I’ve never shared it with you before now!

 

Corn and Cherry Tomato Salad

Serves 4-6. From the Williams-Sonoma Complete Outdoor Living cookbook

Ingredients:

3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
20 cherry tomatoes, quartered
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
salt and ground black pepper

Directions:

In a large serving bowl, combine the corn, tomatoes, basil and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Cover until ready to serve.