Heirloom Tomato & Corn Salad

August 12, 2016

OneHungryMama corn and tomato salad

I’m not an alarmist. There is no freaking out about summer ending. Or, at least, that’s my story.

After all, it’ll be warm a little while longer. The summer vibe will linger until the excitement of other things, like new fall boots for mama and seeing school friends for the kids, slowly displaces our desire for an endless summer. And though it has peaked, even the produce will continue to be gorgeous and varied for another month or so in my neck of the woods.

That all said, there’s no denying that summer is coming to a close. So, this long weekend, I encourage you to savor your favorite summer bites, whatever they are. And, unlike with these blueberry crumb muffins, I think that you should eat them fresh, raw, pure.

I’ll be whipping up this Heirloom Tomato and Corn Salad. Probably more than once.

I’ll also be breaking rules (bed time? what’s bed time?!), eating s’mores (the bigger the better!!!), swimming lots (who cares that it’s raining!), and enjoying lazy days with friends and family.

I hope you can do the same no matter what schedule, weather, meals or routines are waiting for you starting on Tuesday.

Heirloom Tomato and Corn Salad
(can be shared with kids 10+ mos)*
Serves 4

2 ears of corn
3-4 large heirloom tomatoes, preferably more than one variety
Extra-virgin olive oil (you can substitute your favorite summer dressing; a fresh basil vinaigrette is great with tomatoes and corn)
Sea salt

1. Bring a large pot of water to a boil. In the meantime, shuck the corn. Drop the ears in the boiling water and once the water returns to a boil, turn off the heat. Let the corn sit until you’re ready for step 3.

2. Wash and core the tomatoes. Carefully cut them into 1/2″ slices and arrange on a platter.

3. Remove corn from the pot and cut the kernels off of the cob. Sprinkle them over the tomatoes.

4. Drizzle vegetables with olive oil or dressing and sprinkle generously with sea salt. Serve warm or chill in the refrigerator until serving time.

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this beginning at 10 months or so because these ingredients, on their own, don’t make a great puree (too watery!). If you have oatmeal, brown rice or another of baby’s favorite grains on hand, use that to puree along with the tomatoes and corn. Otherwise, cut the tomatoes into age appropriate bites and serve this to your little one the same way you’ll serve it to the grown ups.

One Response

  1. Pop Chef says:

    This heirloom tomato and corn salad looks great. Thanks for the post and recipe.

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