Corn and Tomato Salad

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After a lovely and relaxing few days spent on the North Fork of Long Island, I was lucky enough to return to temperatures topping 100 degrees back in Brooklyn. So much for escaping the heat — and as someone without air conditioning, I’m sitting right in front of my fan while writing this, and will likely take my second shower of the day when I finish this post. Ah well. This salad just happens to be perfect for days like today, with minimal cooking times and quick assembly.

Corn and Tomato Salad

7 ears sweet corn

2 large tomatoes, diced, or 1 pint cherry tomatoes, quartered

1/2 red onion, finely chopped, or 5 green onions, thinly sliced

1/4 cup chives, finely chopped

1/4 cup basil, julienned

1 jalapeño, finely chopped (optional)

Juice of 2 limes

2 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt and pepper, to taste

On a grill, roast sweet corn until slightly charred, about 4 minutes per side. (Alternatively, you can roast the corn in the oven at 400 degrees for 15 minutes, or boil on the stove for 10 minutes). Cut corn kernels off into a large bowl. Mix with tomatoes, onions, chives, and basil. In a small bowl or glass, mix lime juice, olive oil, and vinegar, and pour over salad, mixing well. Season with salt and pepper and serve immediately.