Two Corn Salads

Tomato and corn.  It's what I have.  And, it's what others seem to have, too, because in the past week, I've seen several corn salad recipes.  I didn't have a recipe that I really liked, so I gave two of them a go and, as simple as that, my quest has been fulfilled.

If only everything in life was so simple.

One was this Potato, Green Bean and Corn Salad from Epicurious.  Reading the comments was really helpful.  I cut the oil way back, doubled the dressing and added a few tablespoons of mayonnaise to add some creaminess.  It turned out to be a very nice alternative to regular potato salad.  The cider vinegar shines through and adds great flavor- Sam kept saying  it tasted like apples as he gobbled it up.

This second recipe has a very light, fresh taste.  It tastes like summer.  I don't know how else to describe it.  It may appear that my corn is roasted a little.  The recipe doesn't call for roasting the corn, although it certainly wouldn't hurt it one bit.  Mine looks like it's been roasted because I became a bit distracted while I was cooking the corn and it started to burn.  You know that moment, right?  When you're bustling about feeling productive and all of a sudden, your nose senses alarm.  Something is burning.  Mumbling insults at yourself, under your breath (Our kids don't need any new name-calling names, correct?), you grab the pot off the burner and check the damage.

Thankfully, I caught my corn in time.  I quickly added a bit of water and was able to save 98% of the corn.  In this case, the burned aroma can be easily mistaken for roasted.  This won't always happen so well, so I hesitate to suggest you do the same, but if you are SUPER cautious and PROMISE not to blame me if things don't turn out as well, go on and give it a go.  Or, be safe and cook your corn like a normal, responsible person.

Tomato & Corn Salad (adapted from Epicurious)
You can use cilantro in place of the basil if you like.

4 cups corn, cooked or roasted (or ever-so-slightly burned- see above)
1/8 cup olive oil
2 tbsp. red wine vinegar
3 medium tomatoes, diced
1/2 cup feta cheese
3 tbsp. fresh basil, chopped
salt and pepper to taste

Whisk olive oil and red wine vinegar in a medium sized bowl.  Add the remaining ingredients and toss well.  Season with salt and pepper. Cover and refrigerate until ready to serve.