I loved being in Austin over the past four days, but there is nothing quite like coming home and getting back into the groove of a schedule and routine. Don’t get me wrong, the food in Austin was amazing, but at the end of the day I would rather just eat at home.
The process of cooking my own food and preparing meals with ingredients from my kitchen is such a safe, soothing and relaxing process. I think that has something to do with the fact that I can be slightly type-A and I enjoy knowing what exactly goes into each meal I consume.
For almost a week now, I’ve been dreaming of making this salad. Fresh, uncooked corn kernels from good old Iowa sweet corn and tangy, juicy grape tomatoes cut with rich shards of cheese. The Basil-Lime Dressing that tops this corn salad is bright and zesty, and would make a great topper to a lettuce-based salad, too.
Raw Corn and Tomato Salad with Basil-Lime Dressing
*1/3 cup light balsamic vinaigrette
*1/4 cup extra virgin olive oil
*Juice from 1/2 lime
*2 cloves garlic, peeled
*1/3 cup packed fresh basil leaves
*1/4 teaspoon salt
*Corn kernels from 4 ears of fresh sweet corn, uncooked
*1 1/2 to 2 cups sliced cherry or grape tomatoes
*1/2 cup shredded Asiago cheese
*In the bowl of a food processor, combine the ingredients for the dressing. Blend until well-combined and smooth. Set aside.
*In a large bowl, combine the corn, tomatoes and Asiago cheese. Drizzle dressing atop salad mixture and toss to coat. Sprinkle with black pepper and additional salt, if desired. Makes 4 to 6 side-dish servings