Corn Tomato Salad – 7

Corn, Tomato, and Basil Salad with Old Bay

We had a dozen ears of corn in the fridge a few weeks ago and were sick of corn on the cob, so I started searching for interesting ways to use it. After searching for various combinations of ingredients we had on hand + corn, I found this: Chesapeake Corn, Tomatoes & Basil by Jennifer Segal and Once Upon a Chef.

It was so good that we ended up making multiple batches of it. You can serve it either hot or cold. It makes a great picnic dish!

Corn_tomato_salad - 6

I made some modifications to Jennifer’s recipe to speed up the prep and cooking time. Here is my modified version:

Ingredients

  • 4 ears of corn
  • 4 tablespoons ghee
  • 2 teaspoons Old Bay seasoning
  • 2 medium tomatoes, diced (we used some flavorful heirloom green tiger tomatoes, but any tasty variety will work!)
  • 10 fresh basil leaves, chiffonade

Instructions

  1. Shuck the corn and cut it off the cob. (An offset serrated knife is great for this.)
  2. Dice the tomatoes and chiffonade the basil.
  3. Heat the ghee for a few minutes in a skillet at around 3/4 power. I prefer cast iron, but any skillet will do.
  4. Toss in the corn and cook until it starts to brown (see the images below). Move it around regularly with a wooden spatula to prevent it from burning.
  5. Once the corn starts to brown, turn the burner off and move the corn into a bowl. Add the Old Bay, diced tomatoes, and basil. Toss to combine.
  6. Serve!

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