Corn, Heirloom Tomato Salad with Lime Dressing

 

I stopped at Upingill Farm on the way home and went a little crazy with the multitude of fresh vegi choices available to me.  When I got home I remembered seeing a salad with fresh corn, radishes and cilantro recently in a magazine I had read lately.  Here is my take on what I remember of the recipe.  

You will love the the crisp freshness of the corn, it was so amazingly sweet and the slightly bitterness of the sweet white radishes .  I added some heirloom tomatoes and a pickling cucumber to the salad.   The cilantro gave a nice fresh herb flavor that hit my taste buds at the end.  I could have eaten the whole bowl. It was an avalanche of flavors in mouth.  Love, love, love it.

You must bring this to your next get together to wow your family and friends

 

Ingredients

• 4 cups fresh corn kernels (cut from about 4 ears)
• 3/4 cup thinly sliced radishes 
• 4 heirloom tomatoes
• 1 cucumber
• 6 tablespoons chopped fresh cilantro
• 1 large fresh lime
• 3 tablespoons olive oil
• 1 red onion sliced in half moons that have been soaked in ice water for 5 minutes to loose some of the bitterness, than drained.
• salt and pepper

Mix all ingredients together except oil and lime salt and pepper.  Add the oil over the salad than squeeze the lime over the top.  Salt and pepper to taste.  Chill for at least 1 hr up to overnight.