I was using irony when I titled this post as the Vegetables of Summer. Two of the three main ingredients are technically fruits. Fruits are defined as the seed bearing part of a plant, meaning both tomatoes and corn are not vegetables at all but fruits. Most of us consider them vegetables, hence the heading for this post.
I refer to tomatoes and corn as the vegetables of summer because that’s when they are most readily available in the US. These two taste the best when they are ripened on the plant. That means the best tasting tomatoes & corn are ones that are grown locally and don’t have to be picked early to be transported long distances. That also means summertime is the best time for them. Tomatoes are easily grown in a home garden or in a pot on a deck or balcony. Corn is a bit harder to grow in a typical home garden. I’ve attempted it a few times with some limited success, but ultimately decided that it was more work to grow it myself than I was willing to invest. The limited availability makes eating corn on the cob an even bigger summertime treat!
Tomato, Corn & Red Cabbage Salad
Tomato, Corn, and Red Cabbage Salad (adapted from realsimple.com) Serves 6, Time Required: 1 hour
Ingredients:
- 4 tablespoons fresh lime juice (from 2-3 limes)
- 1 teaspoon lime zest (from about 1 lime)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 pound cherry tomatoes, halved (just under a pint)
- 2 cups corn kernels (about 3 – 4 ears of corn)
- 1 avocado, diced
- 1/4 head red cabbage (about 1/2 pound), thinly sliced
- 4 scallions, sliced
Directions:
Peel back the husks from the ears of corn without taking them off the cob. Remove the silk from the ears. Pull the husks back up around the ears and soak the intact ears of corn in cold water for at least 15 minutes. Grill the corn-on-the-cob for 15 – 20 minutes over medium-high heat, turning the ears every 5 minutes. Remove the kernels from the cob once the corn is cool enough to handle.
Grill the corn.
Remove the corn from the cob & dice the avocado.
In a small bowl, whisk together the lime juice, lime zest, oil, salt, and pepper.
Prep all the ingredients.
Add the tomatoes, corn, avocado, cabbage, and scallions to a large bowl. Pour the dressing over the veggies and gently toss to combine.
Combine the veggies then add the dressing.
Serve immediately. (If preparing ahead of time, put everything together as stated except for dicing & adding the avocado. Reserve that for the last minute to prevent browning.)
This tastes like summer!
Summer food is the best! ~Linda
Tomato, Corn, and Red Cabbage Salad (adapted from realsimple.com) Serves 6, Time Required: 1 hour
Ingredients:
- 4 tablespoons fresh lime juice (from 2-3 limes)
- 1 teaspoon lime zest (from about 1 lime)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 pound cherry tomatoes, halved (just under a pint)
- 2 cups corn kernels (about 3 – 4 ears of corn)
- 1 avocado, diced
- 1/4 head red cabbage (about 1/2 pound), thinly sliced
- 4 scallions, sliced
Directions:
Peel back the husks from the ears of corn without taking them off the cob. Remove the silk from the ears. Pull the husks back up around the ears and soak the intact ears of corn in cold water for at least 15 minutes. Grill the corn-on-the-cob for 15 – 20 minutes over medium-high heat, turning the ears every 5 minutes. Remove the kernels from the cob once the corn is cool enough to handle.
In a small bowl, whisk together the lime juice, lime zest, oil, salt, and pepper. Add the tomatoes, corn, avocado, cabbage, and scallions to a large bowl. Pour the dressing over the veggies and gently toss to combine. Serve immediately. (If preparing ahead of time, put everything together as stated except for dicing & adding the avocado. Reserve that for the last minute to prevent browning.)