22 minutes ago
Wednesday, September 9, 2015
I made this salad for Labor Day with the last of the delicious Jersey corn and cherry tomatoes.
The corn has been so amazing here this summer, that I have not cooked it once.
I slice it off the cob and just put it in the salad raw.
It is sweet as candy.
You can omit the bacon here, but bacon makes everything better!
Labor Day Corn & Cherry Tomato Salad w/ Bacon:
4 ears of fresh corn, husked and sliced off the cob
big basket of cherry tomatoes, sliced in half
bunch of scallions, sliced
1/4 lb. bacon, cooked crisp
handful of fresh basil leaves
red wine vinegar
Mix the cherry tomatoes w/ the fresh corn that has been cut off the cob.
Add in the cooked bacon and herbs and toss.
Just before serving pour about 3 tbsp of red wine vinegar and some olive oil to coat.
Season w/ sea salt & pepper.
Taste and adjust seasonings.
Best served at room temperature with my favorite salmon cakes!