One of the best things about summer is the availability of beautiful heirloom tomatoes and sweet corn in local farmers markets. I just love how these tomatoes are so unique. Each a different color and shape. And the corn is so sweet. This salad is so simple but addictive. It is seasoned with fresh basil, garlic and good quality balsamic vinegar and extra virgin olive oil. So delicious!
It’s so hard to get this recipe wrong. The fresh tomatoes, corn, garlic and basil do all the work! I took advantage of the last few weeks of summer to snag these gorgeous tomatoes from my local farmer’s market.
Roasted Corn
In this recipe, the sweet corn was roasted in the oven at 400° F for 20-25 minutes. It could also be boiled, grilled or used raw. Sweet corn is so delicious you can’t go wrong however you prepare it.
Roasted Corn and Heirloom Tomato Salad
Ingredients
- 2 ears sweet corn
- 3-4 heirloom tomatoes (Around 2 cups) chopped in chunks
- 1 bunch basil, julienned (1/2 cup)
- 1 clove garlic chopped finely
- 1 tbsp extra Virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 400° F
- Remove husks and silks from corn and give them a rinse.
- Wrap in foil and lay on a baking sheet
- Roast for 20-25 minutes
- Allow the corn to cool and remove the corn kernels from the cob using a knife.
- Place the corn and the heirloom tomatoes in a mixing bowl.
- Add a handful of julienned basil to the bowl and the chopped garlic.
- Add 1 tbsp olive oil and 2 tbsp of a good quality balsamic vinegar and season with sea salt.
- Mix well. Give it a taste and add more olive oil or balsamic vinegar if desired.
- Allow to sit for 10 minutes before serving for the flavors to blend.
