I am so head over heels in love with all of the fresh produce in season right now. Going to the farmer’s market is almost overwhelming in its abundance. There are so many beautiful things calling out to me and asking to be cooked up into late summer deliciousness. It’s a good problem to have!
And it reminds me, yet again, how you can make virtually anything with fresh local ingredients and it will come out tasting amazing. This simple corn and tomato salad is no exception.
It all started with some leftover ears of grilled corn. Then there were these beauties resting on the counter top. Add a little cilantro, some lime juice, feta cheese and voila – a perfect summer salad!
4 – 6 ears of cooked corn (mine had been lightly steamed and then grilled), kernels removed
1 pint cherry or grape tomatoes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 cup crumbled feta cheese (optional)
juice from 1 lime
1 tablespoon olive oil
salt and pepper to taste
Directions (35 minutes):
Rinse the tomatoes and spread them out on a baking sheet. Roast at 400 degrees for 30 minutes.
While the tomatoes are roasting, cut the kernels off your grilled corn on the cob. I like to hold the cob vertically and cut down along each side.
Saute the corn and garlic in olive oil on medium heat for five minutes. Add the fresh cilantro and roasted tomatoes.
Remove from the heat and toss in the crumbled feta, lime juice, and salt and pepper.
There are so many nourishing foods and excellent flavors in this dish. The roasted tomatoes are filled with cancer-fighting lycopene (lycopene levels increase when tomatoes are cooked), the corn is packed with carotenoids (which give it the bright yellow color), and the cilantro is an antioxidant powerhouse. So dig in to this late summer bounty and enjoy every bite!