I'm always looking for new ways to utilize these star vegetables of summer. This salad is inspired by this corn soup recipe I started making 2 summers ago (I hope to make and blog this soon). Since I had both a leftover ear of corn and fresh tomatoes on hand, and I knew they went well together I decided to make a light salad to accompany our Shrimp Burgers.
The corn and scallions tied in nicely with the burgers. I just used a bit of vinegar to give it some flavor, but still keep the flavor mild which I appreciated for balancing out the tartness of the burger's tartar sauce.
Here is what you'll need:
- corn kernels, cut from 2 fresh cobs of corn
- 2 medium tomatoes, chopped
- 2 Tbsp chopped scallions
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
- sea salt and freshly ground pepper to taste