It’s been years since I first had this Tomato Corn Salad. A friend of mine brought it over to a going away party they were throwing for us when we moved away from Portland in 2008. I was so sad to leave Portland and for whatever reason, this dish is the thing that sticks in my memory from that time. Isn’t it odd how people create memories around food? I’ve made this side dish many times since then and always get tons of compliments on it. Hope you like it!
Tomato Corn Salad Recipe
3 large tomatoes
1 small red onion, thinly sliced
1/3 cup green onions, chopped
1/8 cup balsamic vinegar
3 tbsp minced basil
1 tbsp minced cilantro
1 tsp pepper
4 cups corn
3 garlic cloves, pressed
2 tbsp olive oil
1 tbsp dijon mustard
2 tsp salt
In a large bowl, combine the first eight ingredients and set them aside.
In a skillet sauté the corn and garlic in olive oil until tender and then add stir in the dijon mustard.
Add this to the first bowl and stir well.
You can serve right away warm or chill if you’d rather have it cold.