Heirloom Tomatoes and Corn with Mint, Cilantro and Scallion Dressing
One of my favorite things about summer is the return of the perfect tomato. Juicy yet firm, sour but also sweet, and available in all colors and sizes, they really are a summer treat. And nothing screams summer like a tomato and sweet corn salad. For my twist on this classic combination, I topped heirloom tomatoes with boiled corn and toasted pine nuts dressed in a bright mint, cilantro and scallion vinaigrette. The combination of herbs matched nicely with the sweet and savory qualities of the tomatoes and corn and the pine nuts added a nice crunch. I also added some thinly sliced serannos at the end for a touch of heat. This can be served as a side salad or as a light meal on its own.
Ingredients (4-6 servings):
Heirloom tomatoes (4 Lg, sliced), fresh corn (4 ears, boiled), toasted pine nuts (1/3 cup), fresh mint leaves (1/3 cup, finely minced), fresh cilantro (1/3 cup, finely minced), scallions (3 Md, thinly sliced), extra virgin olive oil (1/4 cup), apple cider vinegar (1/4 cup), maple syrup (2 Tb), salt (to taste), black pepper (to taste), seranno chilies (to taste, thinly sliced).
Preparation (20 minutes):
- Fill a large pot with water and bring to a boil. Once the water is boiling, add in the ears of corn and cover the pot. Cook the corn for about 3 minutes, just until the kernels turn a bright yellow. Remove the corn and set aside.
- Slice the heirloom tomatoes about 1/4 inch thick and arrange the slices on a serving dish. Sprinkle them lightly with salt and black pepper.
- Mince the mint and cilantro as fine as you can and thinly slice the scallions.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, the minced herbs and scallions. Add salt and pepper to taste.
- Once the corn has cooled, cut off the kernels and add them to a large bowl.
- Add the toasted pine nuts to the corn and pour in the dressing. Mix everything together so that that the minced herbs are distributed thoroughly.
- Scoop the corn mixture onto the tomatoes.
- Add a few thin slices of serrano chilies, if using.
- Garnish with any leftover herbs and scallions.
Notes:
This recipe works really well with chopped cherry tomatoes. Just add the chopped tomatoes to the corn and add a little more dressing, as smaller tomatoes tend to be less juicy.
This would be a great way to use up some leftover grilled corn.
