A Return to Blogging, Roasted Corn and Tomato Salad

Why has it been so long dear blog? Why have I ignored your tempting? After a bunch of steady blog posts....BAM nothing. Shall I blame work? Nope. Shall I blame a busy schedule? No, cause it hasn’t stopped me from cooking. Ahhh I know: Summer. It’s hot. I’m lazy. And I prefer to spend the days with a cool beer and a hot patio rather than typing out my recipes.

That being said, summer is one of my favorite times to cook! The markets are open, produce is flowing, there is nothing more pressing then some good eats, the sun and late nights with friends. I know I haven’t been sharing my recipes and adventures but hey they’re coming! I’ve been collecting! I’ve experimented. So to kick off what is hopefully a steady stream of blog posts and discussions on my adventures with food, I present one of my current summer addictions: Roasted corn, Tomato and basil salad.

I’ve been making this recipe steady since I got my BBQ at the beginning of the long days of summer. I can tell my lady is sick of it but damn is it tasty. Instructions are included in the recipe for an oven version if you don’t having a BBQ. Measurements aren’t exact because they don’t have to be. Serve this with some BBQ or roasted meats, chicken or prawns, or toss in some extra greens and having a big bowl o’salad.

Roasted Corn, Tomato and Basil Salad

3 or 4 Corn on the cobs, I prefer Peaches and Cream which is popular and cheap this time of year

3 or 4 Roma size Tomatoes or their equivalent in cherry tomatoes or a mix of both, try to stay away from the big ones (beefsteak, patio reds, etc) they are great for sandwiches not for this salad

½ a red onion, small diced

4 Tbls Olive Oil

2 Tbls lemon juice

Small handful basil, chopped rough

Optional: Handful or two of mixed salad greens, some grated parmesan.

Method:

• For the corn: Strip away the husk to the base layer, you should be able to see the kernels through the husk, just the last layer left with the hairy stuff trimmed away. Wet with a wee little water and shake off. Now you have two options, either place in a 400⁰ oven for around 10-15 minutes turning regularly or throw onto the BBQ turning regularly over medium heat for 8 minutes or so. You’ll notice the kernels get plump and shiny. My usual method is BBQ and to be honest I usually plan it out so the night before we have corn on the cob and I just grill a couple extra for this salad for the following night. YAY CHEATING!
• In a large bowl, place the onion and tomatoes and salt them evenly. Let them sit for 10-15 minutes. This step takes the bite from the onion and concentrates the tomato flavor.
• Using a long knife cut down the sides of the corn cobs and remove the corn kernels. Toss them into the bowl with the tomato and onion.
• Drizzle over the oil and lemon juice. Crack some pepper in and mix VIGOROUSLY. You want to break up the corn and tomato a bit and mix the dressing.
• Taste. Does it need more acid? More oil? More salt?
• Toss in the basil and any optional ingredients you want to add and taste again.
• Eat.

Perhaps a nice BBQ chicken to go with the salad? You already have it fired up for the corn!

Toss in some salad greens at the last minute so they don't wilt too much, serve with a white wine on the patio with some friends and this becomes a perfect make ahead dinner party favorite.