As my family will happily tell you, I am definitely NOT a Top Chef, but I DO have a few recipes that I feel like I’ve mastered.  One of them is my Corn and Heirloom Tomato Salad that is perfect for the summertime.  After I share the directions with you, I’ll link you to some other blogger friends of mine who are sharing their favorite summer dishes.  Get your recipe cards ready because you’ll want to get right to work in your kitchen!

SUMMER CORN AND HEIRLOOM TOMATO SALAD

INGREDIENTS:

• 4 ears of fresh corn, cooked and cut off the cob
• 1/4 cup fresh basil thinly sliced
• 3-4 heirloom tomatoes cut into wedges
• 1 pint assorted-colored cherry or grape tomatoes
• 6 mozzarella cheese sticks cut into small cubes
• 1/4 cup olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon honey
• Juice of 1 fresh lime
• Salt and pepper to taste

DIRECTIONS:

1. Cook ears of corn in the husks – I do this in the microwave (rinse entire ear under water and then microwave in husk for 3-5 minutes. Let cool for 2 minutes.)
2. Cut corn off cobs into a large bowl.
3. Mix in cherry/grape tomatoes.
4. Add olive oil, vinegar, honey, and lime juice.
5. Stir in cheese cubes and basil.
6. Sprinkle with salt and pepper to your liking.
7. ENJOY!!!

This salad can work as a side dish to a meal or even be served as a main dish with salmon or chicken added to it.  It’s so delicious and tastes even better the next day (IF you have any leftovers, that is….)  

Be sure to check out these other blogs for more great summer recipe ideas:

Shiplap Addict   – “Oatmeal Summer Kazookie”
Cali Girl in a Southern World –  “Grilled Corn Summer Salad with Pickled Blueberries”
Hip and Humble Style – “Five Summer Cocktails”

And next Saturday, some other friends will be sharing their favorite summertime recipes:

Grey Birch Designs
Down Shiloh Road
City Girl Meets Farm Boy
Sugar Maple Farmhouse

Bon Appétit!!!