Corn Salad

We like to eat out, probably a little too much, but here in the South End of Boston we’ve got a lot of great restaurant choices. This summer, we’ve gone to Tremont 647 several times and I got absolutely hooked on what they call Local Corn and Tomato Salad. Their version uses just sherry vinegar as a dressing, but I didn’t have any at home. So I used a bit of balsamic vinaigrette instead and it worked well too.

Basically you’ll want to have equal parts of the corn, cherry tomatoes and cucumbers; as written, this recipe serves two people.

Ingredients:

2 ears of corn, cooked, cooled and cut off the cob
½ C cherry tomatoes, quartered
1 small or ½ large cucumber, peeled, seeded, quartered and diced
¼ C red onion, coarsely diced
2 T feta cheese, crumbled
1 T light balsamic vinaigrette (I love Paul Newman’s Own Lighten Up Balsamic Vinaigrette)

Directions:

1. In a bowl, mix the corn, tomatoes and cucumber together. You want these proportions to be fairly equal so add in more if you need to.
2. Mix in the onion and feta cheese.
3. Drizzle the vinaigrette over the dressing but be sparing. It’s not the point of the salad.
4. Toss and serve.

Also this worked as left-overs for a couple of days but I wouldn't want it after that. Things just get too soggy.