Here’s a warm salad that uses your garden-fresh corn, tomatoes and herbs. If you don’t have any grilled corn, you can bake it in the oven–directions are at the bottom of the recipe. This is also a good way to use up the last few ears of corn when you don’t have enough to go around.
JERSEY FRESH CORN AND TOMATO SALAD
2 ears corn on the cob
1 1/2 cups chopped tomato (any type of tomato works in this dish)
3 cloves garlic, minced
1/4 cup chopped onion
salt and pepper
1 cup fresh basil leaves
1/4 cup fresh oregano (or 1 TBL dried oregano)
Grill or roast corn on the cob and allow to cool (directions for oven-baked corn are at the bottom of the recipe).
Stand corn on its end and cut kernels off the cob.
Saute onion in a little olive oil. When it begins to brown, add garlic and cook 2 minutes more. Add corn, tomatoes, salt and pepper to pan. When everything is heated through, add basil and oregano and toss until basil wilts. Serve warm.
Makes 8 side-dish servings.
BAKED CORN ON THE COB:
Shuck corn and remove silk. Pour 1 TBL olive oil on a square of aluminum foil. Place corn on olive oil and roll it until entire ear is coated. Wrap corn in foil. Each corncob should be wrapped individually. Bake 20 minutes at 450. Allow to cool 10 minutes before unwrapping.