Corn and Tomato Salad
In this fresh corn salad, tomatoes pair with corn and fresh herbs, putting the dish somewhere between a light stew and a hearty salad.
By Yankee Magazine|Jul 25 2018|
In this fresh corn salad, tomatoes pair with corn and fresh herbs, putting the dish somewhere between a light stew and a hearty salad.
Yield
8 or 10 servings
Total Time
40 minutes minutesHands-on Time
30 minutes minutes
Ingredients
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 large red bell pepper, diced
1 tablespoon minced garlic
4 cups fresh corn kernels, cut from 4 to 5 large ears
2 cups halved cherry tomatoes
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 cup reduced-sodium chicken stock
1 cup lima beans, edamame, or shelled and cooked fava beans
2 cups chopped green beans (2-inch lengths)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
Garnish: basil flowers (optional
Instructions
Set a large skillet over medium-high heat. Add the olive oil; then add the onion, bell pepper, and garlic, and cook, stirring, 3 minutes.
Add the corn, tomatoes, and paprika. Season with salt and pepper to taste. Cook 3 more minutes.
Add the chicken stock and simmer 8 minutes.
Add the lima beans (or edamame or fava beans); then add the green beans and all the herbs.
Check the seasoning and add more salt or pepper to taste.
Cook 3 minutes; then serve hot or at room temperature.
Garnish with basil flowers if you like.
Our family likes “stewed corn and tomatoes” using fresh tomatoes peeled and fresh corn cut off the cob. Cook or “stew” with a little salt, pepper and sugar until the corn is tender. Yum!!!!!