This salad is the ultimate easy dish for summer gatherings and light, simple dinners. I love keeping the sweet corn raw for added crunch and a bit of bite that pairs perfectly with the tomatoes. The dressing is light enough not to cover the flavors of the fresh veggies, but gives it an extra bit of kick. —MadisonMayberry
4 to 6
extra virgin olive oil
Juice from 1/2 lime
cloves garlic, peeled
packed fresh basil leaves
Corn kernels from 4 ears of corn, uncooked
sliced cherry tomatoes
shredded Asiago cheese
In This Recipe
In the bowl of a food processor, combine the ingredients for the dressing. Blend until well-combined and smooth. Set aside.
In a large bowl, combine the corn, tomatoes and Asiago cheese. Drizzle dressing atop salad mixture and toss to coat. Sprinkle with black pepper and additional salt, if desired. Makes 4 to 6 side-dish servings
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.
I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.