Today marked the first day of fall, and consequently my first day of denial. I consoled myself with this beautiful crunchy and summery corn-tomato salad for dinner.
Where I grew up in Québec, we have a summer tradition called “épluchette de blé d’Inde” during corn season. It literally means corn husking, in québécois. It’s a summer party where the main dish served is corn on the cob, along with a variety of salads. Guests happily help with the husking of dozens and dozens of ears of corn to be eaten, hence the name of the event.
To me, fresh sweet corn is reminiscent of these summer parties where my family would gather around a large sack of corn and recount, for one more time, the classic family jokes. Ah, memories. Au revoir, summer.
Corn-Tomato Salad with Fresh Mozzarella
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp salt
- Freshly ground black pepper
- 3 ears of fresh corn, husked
- 1 cup grape tomatoes, halved
- 2 scallions, sliced
- 3/4 cup cubed fresh mozzarella
- 1/2 cup fresh basil leaves
Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the olive oil.
Shear off the corn kernels with a sharp knife and place in large bowl. Toss in the tomatoes, scallions and mozzarella. Pour the dressing over the salad and toss to coat. Let set for 15 minutes. Serve sprinkled with fresh basil.
Adapted from The Food Network