Tomato-Corn Salad

Tomato-Corn Salad Recipe
Lisa Romerein
Fresh corn is often so sweet and tender that there is no need to cook it. Prep Time: 15 minutes. Notes: Chef Bart Hosmer uses basil flowers in this dish. Just pull the flowers from the stalks and sprinkle them like confetti into the salad in place of (or in addition to) the chopped basil. They add a light, floral note.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 58
Caloriesfromfat 12 %
Protein 2.3 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 13 g
Fiber 2.4 g
Sodium 14 mg
Cholesterol 0.0 mg

Ingredients

3 ears sweet corn
1 pound tomatoes, diced
1/4 cup diced torpedo onion or red onion, rinsed in cold water and patted dry with paper towels
1 tablespoon rice wine vinegar
1/4 cup chopped basil
Salt and pepper

Preparation

1. Over a large bowl, cut kernels off corn cobs and stir in tomatoes and onion. Toss with vinegar and basil; season with salt and pepper to taste.

Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).

Note: Nutritional analysis is per serving.

Note:

Bart Hosmer,

Parcel 104, Santa Clara, California,

Sunset

August 2006
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