"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Corn and Tomato Salad with Cilantro Dressing Recipe
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This recipe for Corn and Tomato Salad with Cilantro Dressing, by Maria Dwyer, is from The Ruli Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups fresh corn kernels (cut from about 6 ears of corn) 1 cup of cherry or grape tomatoes, cut in half 2/3 cup chopped red onion
Dressing: 1/4 cup olive oil 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint 2 tablespoons white wine vinegar 1 tablespoon fresh lime juice 2 teaspoons brown sugar 1 garlic clove salt and pepper
Cook the corn in a skillet with a dab of butter or olive oil for no more than 2 minutes. DO NOT OVER COOK! Barely cook it.
Mix the corn, tomatoes and red onion in a large bowl. Purée the ingredients for the dressing in a blender or food processor. Pour over the corn salad, mix and put in the refrigerator until slightly chilled.
This salad is delicious and refreshing. My friends request this frequently. It is especially delicious when made with fresh summer corn.
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