In any case, I have another dish that is perfect for NOW! Fresh corn is in season, as are fresh tomatoes. I can't say that my cilantro is in good shape. Let's say for now that it's reseeding itself and by fall, I should have a bumper crop. So, to take advantage of two of the finest crops that you absolutely, positively must eat now, I give you:
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| Corn and Tomato Salad with Cilantro Dressing |
Adapted from Bon Appetit, July 2006, Credit to Lovoni Walker
Ingredients:
3 cups fresh corn kernels, cut from about six small ears of corn, cooked)
5 medium tomatoes, chopped
2/3 cup finely chopped red onion
In a blender, puree the following:
1/4 cup olive oil
1/4 cup fresh cilantro leaves
2 Tbsp. white wine vinegar
1 Tbsp. fresh lime juice
2 tsp. packed light brown sugar
1 clove garlic, peeled
salt and pepper to taste
Place corn kernels, chopped tomatoes and red onion in a mixing bowl. Add dressing just before serving and toss to cover. Serves six to eight.
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