Summer corn and tomato salad

Okay, I know that technically summer was over a week ago. But I’m refusing to let the season go. Here’s one last recipe that you can make year round to remind you of the glory of the summer season. It’s a dish that I’ll affectionately refer to here as the “whoops, I have to bring something to a party and I’m already 20 minutes late salad”. The great thing about this dish is that you can make it a few hours in advance, and it only tastes better as it sits. You can use fresh corn or frozen, gorgeous bursting summer tomatoes or those  year round grape tomatoes – just make sure they are ripe!

This recipe also makes great use of my favorite kitchen tool: kitchen shears. You don’t have to be all fancy and get a real pair of kitchen shears, you can also just buy a great pair of scissors, and re-purpose them as “kitchen-only”. They work through cherry tomatoes and fresh herbs in no time.

{Pretend That It Is} Summer Corn + Tomato Salad

16 ounces sweet corn kernels (frozen or about 4 cobs worth of corn)
3 tablespoons salted butter
salt and pepper
16 ounces of cherry tomatoes
a dozen or so basil leaves
a container of mini-mozzarella balls (marinated are good!)
drizzle of good balsamic (optional)

In a skillet over medium high heat, melt butter and heat corn kernels until warmed through. Take off heat, transfer to a large bowl. With a pair of kitchen shears, chop cherry tomatoes in half directly into the bowl. Tear a handful of basil into the bowl, and toss in a container of mini mozzarella balls. (Choose the size of your choice – they make these in a range of tiny to medium size. All will work! Toss everything together, taste, season with salt and pepper, toss again – you likely won’t need much salt if you used salted butter – and drizzle, if you’d like, with a bit of good balsamic vinegar. Let sit for an hour at room temperature for flavors to meld, or stick in the fridge for several hours, take out, and let settle to room temperature before serving.