The first time I made this salad was with farm fresh corn and tomatoes from Connecticut farmers markets. Well, in truth, I made it when I was trying to use up leftover grilled corn from the previous nights barbecue. With beautiful grape tomatoes and a bit of tarragon, it was a refreshing, yet filling salad.
The salad also fulfills my need for flexibility. While I may give exact proportions for the salad, feel free to increase or decrease the ratio of corn to tomatoes. If you don't have fresh tarragon (or don't like tarragon), a great substitution would be fresh basil.
In the winter months, I'm more than happy to recreate the salad using frozen corn. I love the mixture of Trader Joe's Fire Roasted Corn with their Cut White Corn. The charred, smokey flavor marries so well with the sweetness of the white corn. Enjoy the salad either at room temperature or slightly warm... either way, it's fantastic!
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| Finely dice two shallots (about 1/2 cup) |
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| About 2 cups of frozen (or fresh!!) corn kernels. OK, fine... 2 1/2 cups ;) |
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| Shallots & frozen corn kernels ready for action! |
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| Lightly saute shallots, until they just start to soften and brown |
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| Add corn kernels and saute until just warmed through, about 2-3 minutes |
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| Grape tomatoes. Halved. |
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| Tarragon: whole leaves |
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| Tarragon: finely chopped leaves |
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| Tomato, Corn & Tarragon Salad |
Tomato, Corn & Tarragon Salad
Serves 6-8 as a sideIngredients
2 teaspoons canola oil1 cup Trader Joe's Fire Roasted Frozen Corn
1 1/2 cups Trader Joe's Cut White Corn
1/2 cup diced shallots
1 1/2 pound grape tomatoes, halved
1 tablespoon chopped fresh tarragon, more to taste
Kosher salt
1 1/2 pound grape tomatoes, halved
1 tablespoon chopped fresh tarragon, more to taste
Kosher salt
Freshly ground pepper
Directions
1. Heat oil in a skillet over medium heat.
2. Add shallots and saute, until lightly browned, about 3-4 minutes.
3. Add corn and saute until warmed through, about 3-4 minutes.
4. Remove from heat and let cool for 5-10 minutes.
5. In a large bowl, combine corn and shallot mixture, tomatoes, and tarragon. Gently toss.
6. Season with kosher salt and freshly ground pepper to taste.
Eat, Drink & Be Yummy!
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