One of the easiest ways to develop a recipe is to use what you have on hand, and what more do we have at our fingertips during these sweltering 100 degree days in the middle of the northeastern U.S. summer than corn and tomatoes! Sometimes hear people talking about how they are tired of eating corn and tomatoes, so here is an easy way to use up the excess from last night’s dinner, or, simply put them together in a slightly different way. A few simple ingredients make this either a salad, a dip, or filling for a wrap. I used cabbage to wrap it because I had a lot of cabbage this week, and lets face it, you just can’t peel off leaves of iceburg lettuce with the same ease as you can with a head of cabbage.
1 pint of grape tomatoes (slice them in half)
Juice of one lemon or lime
1/4 red onion (chopped finely)
6 ears of corn
A few fresh basil leaves
2-4 tablespoons of red wine vinegar
salt & pepper
cabbage (if using for a wrap)
Yes, that’s it.
Steam the corn and then once it’s cooled, slice it off the cob into your mixing bowl. Slice the avocado and use the citrus juice to coat it to prevent oxidation. I like to julienne the basil leaves by rolling them up and then slicing lengthwise with a sharp knife. You can also just chop the basil. Once you combine all the ingredients, allowing it to marinate for about an hour in the fridge will bring the flavors together. Use it as a simple dip, a side salad, or as a filling for your wrap. Another delicious idea for leftover corn is to use it in a black bean salsa…click here for my recipe!