By David Harbilas
Corn and tomatoes are as natural a pairing as I can imagine at this time of the year.
Corn salads and salsas–it seems like the terms can be used interchangeably–are extremely versatile and appealing to nearly everyone, going with any kind of protein and satisfying vegetarians and vegans.
Charring the tomatoes give the dressing a little bit of a bitter edge, which contrasts nicely against the sweetness of the corn.
Makes about 4 cups of salad, enough for 4-6 people
10 ears of corn
2 large tomatoes
2 bunches of scallions, whites sliced into thin rounds Read the rest of this entry »