Sweet Corn and Tomato Salad recipe

five star polytunnels sweet corn octoberSweet Corn and Tomato Salad recipe
Serves 4

4 ears of fresh sweet corn
4 medium tomatoes
25 g fresh mint leaves
25 g fresh basil
1 Tablespoon olive oil
Rock salt and fresh black pepper
75 g Goat cheese, crumbled

Place the ears of sweet corn into a pan of boiling water and simmer over a medium heat for ten minutes. Drain and allow to cool. Slice each of the tomatoes into about 5 to 6 slices. Place in the salad bowl
Slice the corn kernels off with a sharp knife. Make sure they are separate kernels. Now toss the corn in with the tomatoes. Finely chop the mint and basil leaves and toss into the salad, together with the olive oil. Stir carefully. Season to taste with salt and pepper, then add the Goat cheese and toss gently again

Try French Parsley or Tarragon instead of Basil.
Try Feta cheese

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