I need to brag for a minute.
I have successfully grown plants. Yes, plural! I’m not going to publicly call it a garden quite yet, but in my mind it is. I can’t tell you how many times I’ve tried to grow edible plants. Ok, I’ll tell you. Pretty much every year, I’ve tried – and failed – to grow vegetables, herbs, and really anything.
But that all changed. And this year, I have jalapenos, flowers, succulents, a money tree, cactus and a big OL’ pot of basil. The basil just started multiplying. And then I started to panic…how do I use it fast enough? What can I do besides make pesto (which is a whole conversation in itself)?
So I took the best produce of summer and combined it all together in one, tasty salad.
Can we talk about summer for a minute though? We have done NOTHING. We haven’t gone to the beach, we haven’t been to Malibu, we haven’t even been to the Hollywood Bowl and we haven’t gone to one outdoor movie. We’ve visited our pool once – pathetic. Our favorite outdoor movie location isn’t happening this summer, which is really depressing, we have a few outdoor shows later this summer and we keep talking about the beach, but ugh, we really need to get going.
Another important topic: not only is this the summer of plants, but it’s the summer of corn. And, I like it. Mexican Street Corn Crostini was a great start to the corn season and I think I’ve got at least one more in me!
But this corn salad could also be considered a salsa, a topping for anything grilled, scrambled eggs or a topping for a green or tomato salad. The possibilities are endless. (And what I really mean is, put this on anything and everything.)
This recipe comes together really quickly, simply shake together the dressing and toss all ingredients together.
Enjoy! (Are you crossing things off on your summer-do list?)
- Serves: 8
- Calories: 93
- Fat: 4
- Saturated fat: 0
- Carbohydrates: 14
- Sugar: 5
- Sodium: 11
- Fiber: 2
- Protein: 2
- Cholesterol: 0
- 16 oz fire roasted corn, or about 4 cups of grilled corn
- 16 oz grape tomatoes
- ¾ cup thinly sliced red onion
- 2 cups basil
- 2 Tbsp lime juice
- 1 Tbsp honey
- 1 tsp mustard
- 2 Tbsp olive oil
- salt & pepper
- Sauté corn lightly if using frozen. Set aside.
- Slice tomatoes in half.
- Soak onion slices in cold water. (To lessen the intensity.)
- Thinly slice the basil into ribbons.
- Combine remaining ingredients in small jar. Shake together.
- Stir together all ingredients but basil, then gently add basil and stir just until combined.