Corn and Tomato Salad with Fresh Herbs (NYTimes) by Barbara

The simplicity of this dish should not discount its specialness.

What caught my eye about this recipe is the way the corn on the cob was cooked:  in the microwave!  This was a first for me.  And it worked exceptionally well. 

Zap each ear of corn for 3 minutes, carefully remove the husk, and the corn will be cooked crisp, tender.

All ingredients need to be ripe to perfection for this dish to really shine.  We used sweet corn from a farmstand and very ripe cherry tomatoes.  

I also used the leftover salad to make a Friday nite pasta dish by combining it with sauteed shallots and garlic and a can of Italian tuna fish brought together with some heavy cream over fettucine.  

---Barbara

Corn and Tomato Salad 

( adapted from a NY Times recipe by Genevieve Ko)

1/2 to 1 pint cherry tomatoes, halved

4 ears of fresh corn

1/2 cup chopped basil

1/4 cup chopped cilantro

1 lime, both the zest and the juice

3 T. extra virgin olive oil

salt ( about 1/4 to 1/2 t.)

red pepper flakes to taste

Microwave corn in husks for 3 minutes.  I did them separately, each for 3 minutes, and I had to cut some of the bottom off to get them to spin in the microwave.  

Let cool slightly, then very carefully -- the steam will be hot!-- shuck the corn.  The silks will come off easily.

In a serving bowl, cut the corn kernels off the cob.  

Cut the tomatoes in half and add to the bowl.

Grate the lime zest over the top.

Set aside until time to serve.  Keep at room temperature.

Make the dressing:

3 T. extra virgin olive oil combined with the juice of 1 lime, salt and red pepper flakes.

When time to serve,  add the chopped basil and cilantro.

Mix dressing together with a whisk or shake to emulsify.

Add to the serving bowl, and gently toss until combined and evenly coated.  

Season to taste.

Serve.

Best if covered tightly and stored at room temperature.  Do not refrigerate.  

B