In the Kitchen: Simple Tomato & Corn Salad

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!

Photographer: Jess Wilcox for Flutter Magazine
Styling & Concept: Kelly Oshiro
Food & Cocktail: Valerie Rice of Eat, Drink, Garden
Paper goods: Design House of Moira

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