Posted on 23 July 2010 by

Tomato-Corn Salad with Pickled Shallots and Basil

tomato-corn-saladBy David Harbilas

Corn is seldom used in salads, and its sweetness makes it a perfect partner to tomatoes.

This also makes a wonderful sauce for grilled chicken or fish, though it is easier to make in a slightly “chunkier” salad, as it is here.

Serves 4

  • 4 ears of corn, shucked
  • 3 large vine ripe tomatoes, diced large
  • 2 shallots, sliced
  • About ½ head of a soft-leafed lettuce, like Boston or Bibb
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 4 tablespoons sugar
  • 1 tablespoon salt
  • 1 bay leaf
  • 3 tablespoons of chopped fresh basil
  • Extra virgin olive oil

To cook the corn, bring a pot of salted water to a boil and drop the whole ears of corn into the water. Cook for 6-8 minutes, until the kernels are just tender. Remove the ears and plunge into ice water to stop the cooking. Remove the ears and cut the kernels off the cob with a kitchen knife. Discard the cobs.

For the pickled shallots, combine the vinegar, sugar, salt, water, and bay leaf in a small saucepan and bring to a boil. Turn off the heat, then pour the pickling liquid over the shallots and let stand for 30-45 minutes. In a large bowl combine the lettuce, tomatoes, corn, and pickled shallots.

Toss with 2 tablespoons of red wine vinegar and about 6 tablespoons of extra-virgin olive oil. Season with salt and pepper and add the basil and toss again. Serve.

2 Responses to “Tomato-Corn Salad with Pickled Shallots and Basil”

  1. our friend Ben Says:

    This sounds delicious, David! Thanks for sharing. Can’t wait to try it!

  2. David Says:

    Many thanks for your kind words. I think the pickled shallots are what sort of makes the dish. The two kinds of sweet flavors, of the corn and tomatoes, go really well with something vinegary.

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