As Claire pointed out to me yesterday, we’ve been on a pretty salad-focused kick here at Food Junta, a lot of said salads involving tomatoes, corn, warming, or some combination thereof. But this salad was so good, I had to share it. Repetitiveness be damned.
Though I’m pretty sure this is a common-ish dish out there in the world, this particular salad was totally unplanned and just a result of what I happened to have kicking around in my kitchen. I had had the corn in my crisper for a little too long (6 days or so) and needed to do something with it, I usually have a red onion or two around for salads, and I had the sungolds around because I love sungolds.
Sungolds are a delicious variety of cherry tomatoes. They are a generally a mix of bright orange and green, as these were. For some reason, my camera turned them a lot more red than they actually are. I love sungolds in salads, pastas, and just for eating. They’re like candy, and I mean that. I know I’ve done a lot of snitty “fruit is just like desssert” pieces lately, but sungolds are, like, gummy bear sweet. I promise
First, shuck the corn and take the kernels off the cob. There are fancy tools for doing this, but I think they are a waste of money. So just use a chef’s knife to carefully take the corn off. So long as you’re not hacking away wildly, you’ll get most of the kernels and keep most of your digits.
Next, saute the corn. I did it in butter for no particular reason. Olive oil would work just as well. You could also grill the corn on the cob and then cut the kernels off. Basically, you just need to expose the corn to a little heat so it softens and sweetens a bit. Use whaever cooking method floats your boat.
Take the corn off the heat and toss it in a large bowl to cool. Add a little salt while you’re at it. Meanwhile, thinly slice the onion and cut the tomatoes in half.
Here’s a place to experiment a little for you more adventurous readers out there. I let the corn cool down significantly before I added in the tomatoes and onion, but you could add them in right as you take the corn off the heat. This, I think, would make for some more cooked tomatoes and a more integral dish. My tomatoes were so good raw that I didn’t want them cooked at all. Just something to think about.
Regardless, add the tomatoes and onion. Add red wine vingar to taste and ground pepper if you feel like it. Whatever fat you use to cook the corn should mean you don’t need any extra olive oil, but go for it if you feel like it.
This salad was amazing, and it was just as good cold for lunch the next day, even if it did give me terrible onion breath. So, just be sure to take some gum.