Equipment
Ingredients
Vegetables
- 150 g sweet corn, kernels removed from cob
- 100 g cherry tomatoes, halved
- 20 g scallions, thinly sliced
Dressing and Aromatics
- 15 ml olive oil
- 1 garlic, minced
- 10 ml lime juice, freshly squeezed
- 2 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the vegetables by carefully slicing the kernels off the corn cob, halving the cherry tomatoes, thinly slicing the scallions, and mincing the garlic.
Heat the olive oil in a skillet over medium heat. Add the corn kernels and minced garlic. Sauté gently until the corn is bright yellow, tender, and the garlic is fragrant. This gently mellows the raw bite of the garlic and enhances the sweetness of the corn.
Remove the skillet from the heat and transfer the corn and garlic mixture to a mixing bowl. Allow it to cool for a few minutes so it does not wilt the scallions or overcook the tomatoes.
Add the halved cherry tomatoes, sliced scallions, and fresh lime juice to the cooled corn mixture. Toss well to combine all ingredients evenly.
Season the salad with salt and cracked black pepper. Taste and adjust the seasoning if necessary, then serve immediately.
Chef's Notes
- For the absolute sweetest flavor, try to use sweet corn picked within the last 24 to 48 hours. The natural sugars in corn convert to starch very rapidly after harvesting.
- To safely cut kernels off the cob without them bouncing everywhere, stand the cob upright in the center hole of a bundt pan. As you slice downward, the pan will catch the falling kernels.
- If you want to elevate this simple salad, consider adding 10 grams of torn fresh basil or a crumbled vegan feta alternative just before serving.
- If the cherry tomatoes are particularly tart rather than sweet, a tiny pinch of white sugar added during the assembly phase will round out the flavors beautifully.
Storage
Refrigerator: 2 days — Store in an airtight container. Tomatoes may lose texture and become mushy after the first day.
