I love a good tomato salad and this simple recipe featuring summer corn by Valerie Rice is an easy summer favorite. To make it you’ll need:
– 1 lb garden tomatoes (diced heirloom & cherry tomatoes)
– Drizzle of olive oil
– sea salt
– pinch red pepper flakes
Toss and let marinade for 15 minutes, stirring occasionally.
– 1/2 cup of shallots, finely chopped
– 4 ears of corn
– 1 tsp kosher salt
-1/4 cup creme fraiche
– pinch caynenne pepper
– 1/2 tsp lime juice
-1/4 tsp lime zest
Cook the shallots at medium low heat in a sauté pan until translucent, about 8 minutes. Use the back of a knife to remove corn kernels from the cob and add to the shallots. Cook corn on medium heat for 5 to 7 minutes. Stir in creme fraiche, cook for 3 more minutes. Add cayenne, lime juice and zest to taste. Plate in a large bowl and add tomatoes. Serve at room temp. Enjoy!