Corn and Tomato Salad  

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(Serves 2)


  • 2 cups cooked organic corn, cut off the cob
  • 2 tsp. olive oil
  • 5 ripe, juicy tomatoes
  • 1 clove garlic, minced
  • fresh basil
  • salt and fresh black pepper


  1. Heat a dry skillet (not nonstick) over high heat. Add the corn and allow to cook, without stirring, about 3 minutes.
  2. Meanwhile, cut the tomatoes into bite-sized pieces. Toss with the olive oil and minced garlic, and allow to macerate while the corn cooks.
  3. When the corn begins to brown slightly, begin stirring it. Some of the starch from the corn should release and stick to the bottom of the pan. This is a good sign, but pay close attention to ensure that this doesn’t brown, reducing the heat if necessary.
  4. When the corn pieces have barely begun to brown and you smell a roasting smell, after about 5 minutes total of cooking, add the tomatoes to the pan along with their juices. Reduce the heat. Depending on the juiciness of your tomatoes, you may also need to add a touch of water.
  5. Use a wooden spoon to bring the fond up off the bottom of the pan and into the sauce. Continue cooking until the tomatoes are cooked through and the sauce has reduced by about half. Season with salt and pepper and remove from the heat.

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