Simple Summer Corn and Heirloom Tomato Salad

July 26, 2010
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  • Serves 4-6
Author Notes

First made this while on vacation on the Jersey Shore. There is really nothing better than fresh Jersey corn (try it uncooked for a sweet and surprising crunch) and ripe heirloom tomatoes. Toss in fresh cooked crab or shrimp and serve with crusty bread to make it a complete meal! —AnnaFromBoston

What You'll Need
  • 2-3 cobs of fresh corn
  • 4-6 ripe heirloom tomatoes, different colors if available
  • 1/2 cup fresh basil leaves
  • olive oil
  • balsamic vinegar
  • salt
  • fresh cracked pepper
  • cooked shrimp or crab (optional)
  1. Remove corn (cooked or raw, depending on your preference) from cob using a sharp knife. Place in large, shallow bowl.
  2. Quarter tomatoes and add to corn.
  3. Tear basil leaves and sprinkle over corn & tomatoes.
  4. Drizzle with oil & vinegar to taste.
  5. Add salt and pepper to taste.
  6. If using, add shredded crab meat or diced shrimp.
  7. Gently combine.
  8. Enjoy!

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