Sweet Corn, Tomato & Goat Cheese Salad

I’m sorry.
I really am.

I’m sorry for showing you this luscious, gorgeous combination of summer produce goodness with no way for you to taste it through your computer screen at work.

Seriously, sorry.

Obsessed Inspired by the Corn and Tomato Salad at Cut, I set about recreating this magic when I got home. This salad is everything good about summer: corn, tomatoes, fresh herbs and tangy, crumbly goat cheese (which is year-round but still divine).

This is a perfect “plated” salad, meaning we’re going to be layering some of the deliciousness later on so this makes a gorgeous presentation for individual plates. Or make one large platter for folks to dig into. Trust me, the only problem they’ll have is sharing.

I won’t tease you any longer….
IMG_6604What you’ll need: Pea Shoots, Chives, Garlic, Tomatoes, Fresh/Frozen Basil, Sweet corn, Goat Cheese, Salt, Pepper & Olive Oil.

IMG_6606
Shuck your corn well (um, better than I did) and shave the kernels off the cob. Slice bottom 1/2 inch of the cob to balance the ear standing up; and carefully shave down the cob so the kernels come off in tact and your fingers stay in tact. IMG_6608
In a deep skillet, with the heat up to medium-high, heat a few swirls of olive oil. Chop up a few cloves of garlic and throw them in; brown them well and then the corn . Add some salt and pepper and toss together until the corn gets some nice color on it. IMG_6609
Yeah, grab a couple of these monsters and dice them up. You might have some in your garden just begging to be made into an amazing salad. You’re welcome. IMG_6611
Into the skillet, add the tomatoes and frozen basil. I had my favorite fozen basil cubes on hand which work quite well here; but a finely chopped fresh basil is perfect, just add it after the heat is off so the color stays bright. IMG_6613
Toss the tomatoes until they have released most of their liquid and things are smelling amazing. Add a sprinkle of salt and pepper here. Turn the heat off.  Grab a handful of fresh chives (and fresh basil if using) and snip with kitchen shears right into the skillet. There is something so oddly satisfying about snipping herbs. Give that a toss and you’re ready to plate. IMG_6614
Clean the pea shoots and trim off the bottom whitish stalks (they’re a little tough for my liking). Add a healthy pile to a shallow bowl. IMG_6615
Spoon our luscious corn and tomatoes over this. Vegan friends, add some black pepper and avocado and stop right here. Everyone else, continue on (you know you want to). IMG_6616Sprinkle a delicious blanket of goat cheese crumbles over the top. IMG_6618Finally spoon a little bit of Garlic Yogurt dressing over the top (I forgot to take pics of my ingredients, but its a snap). And that’s it, you’re ready to enjoy.

OH WAIT

IMG_6622Yeah, I did.

To put this over the top, plop a farm-fresh, fried egg over the top of this and watch your dinner guests beg for mercy. IMG_6626Like I said, I’m really sorry.

I was also thinking how amazing this would be with a beautiful, lightly grilled lobster tail  over the top instead of an egg….

Again, I’m sorry. I’ll stop now.

Sweet Corn, Tomato & Goat Cheese Salad
Serves 2-4 ~ Time: 25 minutes  

3 tbs Olive Oil
3 cloves of garlic, peeled and minced
4 ears Sweet Summer Corn, shucked and cut off cob
2 large beefsteak tomatoes, diced
4 cubes of Dorot frozen basil or small handful of fresh basil, snipped finely
1/2 pkg (.75oz) fresh chives (roughly 3-4 tbs), snipped
1 package (about 4oz) Sweet Pea Shoots
2 oz goat chesese, crumbled
Sea Salt
Black Pepper
Garlic-Yogurt Dressing
Fried Egg (optional)
Grilled Lobster Tail or Grilled Shrimp (optional or mandatory depending on your perspective).

Garlic Yogurt Dressing
4 oz plain nonfat yogurt
2 tbs olive oil
1 garlic clove, minced
1 tsp dried mint (optional)
Black Pepper

In a small bowl, whisk the ingredients until smooth. Adjust seasoning to your taste.
In a deep skillet, over med-high flame, heat oil. Add garlic, tossing until it browns. Add corn and a sprinkle of sea salt and pepper. Stir corn until it gets some color (about 5 minutes). Stir in tomatoes until the liquid has cooked off (about 2-3 minutes). Add frozen basil here so that it blends in. Turn off heat. If using fresh basil, add it here along with the chives, stir thoroughly. Taste here, add sea salt and pepper.

Depending how many salads you are making (either 2 dinner salads or 4 starter salads, divide the following evenly to shallow bowls: A layer of pea shoots, a scoop of corn/tomato mixture, a sprinkle of goat cheese. Drizzle on dressing.
Add fried egg, grilled lobster, sliced avocado, any other amazing thing you want to add.

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