Summer Entertaining
Southern Socials
Grilled Corn & Tomato Salad
Grilled Corn & Tomato Salad is the perfect side dish to accompany with barbecue, grilled chicken or even burgers for a seasonal summer supper. It’s a wonderfully colorful salad that offers good texture & flavor whilst using plentiful ingredients straight from your garden. If basil is abundant, prepare the Basil Vinaigrette to drizzle over the vegetables. I have offered good suggestions for the tomatoes that may be featured however by all means use whatever you may have planted. Learn how to make a simple salad that is perfect to serve for casual dinners all summer long.
Grilled Corn & Tomato Salad
makes 4 servings
1 large sweet onion, cut into 4 to 5 thick slices
1 ear sweet corn, shucked
Olive oil
Kosher salt & freshly ground pepper
2 medium vine-ripened tomatoes such as Better Boy or Beefsteak
1/2 cup assorted cherry tomatoes such as Sweet 100’s & Sunsugar
Basil Vinaigrette or Lemon-Honey Vinaigrette
Garnish: Basil leaves
Cut the onion into 4 to 5 thick slices & rub both sides with olive oil, then sprinkle with a little salt & pepper. Grill the vegetables over Medium-High heat {350 to 400 degrees} 10 to 15 minutes turning often or until the onion slices are tender & the corn kernels are charred. Remove them from the grill. Cool 10 minutes. Cut the corn kernels from the cob. Cut the slicing tomatoes into eighths & arrange between 4 plates. Divide the cherry tomatoes, the onion & the corn over the top. Sprinkle liberally with salt & pepper. Drizzle the salad with Basil Vinaigrette or Lemon-Honey Vinaigrette. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Cut Corn Off Of The Cob
Choosing the freshest ears of corn from the market or your garden is not as simple as a grab & go but it is a quick process nonetheless. Take an extra minute to inspect the kernels to be certain they’re plump & bright. Pick up each ear you plan to purchase & peel back a small portion of the husk & silks. Any kernels that appear discolored, wilted or those with blemishes should be rejected. Once you’ve made your selections & you’re ready to prepare them for cooking applications, remove the husks & the silks, pop off the extra portion of the stalks from the ends. Use a clean dish towel to rub the ears free of any additional silks that may be clinging to the kernels. Once cooked, the corn can easily be removed from the cob.
The Technique
Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place an ear of corn on the board & cut away a small portion of the stalk end with a sharp chef knife to create a level, flat surface. Position the corn upright on the board & slice away the kernels from top to bottom in sections. Complete the process around the entire cob. To help contain the kernels, as they will fall where they may, you can use this procedure by place the corn upright in a shallow bowl however the very end kernels will need to be removed outside of the bowl & on the cutting board as the lip will prevent the knife from reaching them.
The Tune
“Love In Bloom” Paul Whitman & His Orchestra
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Rebecca Gordon
Be sweet.
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