Serves 4 with leftover dressing
Enjoy the brilliant colors of summer with this classic salad featuring some fresh NJ favorites. You can prepare the corn, slice the tomatoes, and make the dressing a day ahead, storing them seperately.
About 30 cherry tomatoes
4 ears of corn, husked, silk removed
1 cup extra virgin olive oil
¼ cup white Balsamic or white wine vinegar
1 clove garlic
Squeeze of fresh lemon juice
¼ tsp. dried mustard powder or ½ tsp. prepared mustard
1 dash Worcestershire sauce
Garnishes (optional): chives, parsley, scallions
Clean the cherry tomatoes, dry, slice in half across the stem, and set aside. Place ears of corn in a large saucepan and add cold water to cover. Place pan on stove top and set at high heat to bring water to a boil. Salt the water. After the water comes up to a boil, turn off the heat and remove ears of corn, setting aside to cool. Once cool, cut the kernels off each ear of corn and set aside.
Create a dressing from all remaining ingredients (except garnishes) by adding them together in a lidded jar and shaking the jar until everything is combined and emulsified. (If you make the dressing a day ahead, you’ll need to let it sit out to liquefy again for about an hour before serving.)
Prep any herb/green garnishes you like, such as chives for snipping, chopped fresh parsley, or sliced scallions.
About 30-60 minutes before dinner, assemble the salad. Mix together the corn and tomatoes in a serving bowl, gently adding about ¼ cup of dressing, or more to taste. Taste and adjust salt and pepper, as needed.
Garnish with snips of fresh chives, minced parsley, and sliced scallions, as you like, and serve in a large bowl, family-style.