The folks over at Norman’s Farm Market have a corn addiction. I am not referring to the corn addiction that America has (sorry Michael Pollan), I am referring to Farmer John’s steadfast resolve to gather the sweetest most delicious corn possible to their customers. John has been known to wait overnight to secure the best corn local farms have to offer. After tasting our corn raw, I wondered why people even bother boiling their corn. It is absolutely amazing raw. This weekend, we were fortunate to have a double share of our CSA because we had been on a cruise enjoying the wonderful food of Carnival Cruise lines. Did I say wonderful food? I meant to say, absolutely terrible, but that is another story.
Anyway, we had a double share last week, which meant a lot of corn and a lot of cherry tomatoes. Friday night, I prepared a corn salad with two types of cherry tomatoes, chives, basil and extra virgin olive oil. The salad was so good, I made it again Sunday night. This is one of those salads that you can throw together whatever is fresh and available. I had some chives leftover from another recipe, tons of basil from my front yard, and I am always looking for an excuse to drizzle really good olive oil over a dish. This is a great salad to make ahead and very refreshing for those hot summer barbecues.
- 3 ears of corn
- 1 handful each of red cherry tomatoes, orange cherry tomatoes
- Salt and pepper
- Fresh chives and bail
- Extra Virgin Olive Oil
- Slice the kernels off of the corn into a large bowl, dip your hand into running water then drag it through the corn and most of the silk will attach it self to your hand.
- Slice the tomatoes and herbs.
- Add salt and pepper to taste, mix, then top with really good extra virgin olive oil.