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Corn & Cherry Tomato Salad

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

To Make:

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.

To Serve:

Garnish with snips of fresh chives, minced parsley, and sliced scallions, as you like, and serve in a large bowl, family-style.

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