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OR Mushroom Stories, Edible Portland

Sweet Corn and Tomato Salad

This salad is a really tasty, tangy side dish for almost any barbecue menu. It takes mere minutes to prepare.

3 ears yellow corn
3 ears white corn
3 cups mixed cherry tomatoes, sliced in half
1 lb Oregon pink shrimp, cooked
1/2 red onion, very thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Grated zest of one lemon
1/4 cup chopped fresh herbs (such as basil, flat-leaf parsley and chives)
Kosher salt
Freshly ground black pepper

1. With a sharp paring knife, cut the kernels from the ears of corn. Boil kernels in salted water for 5 minutes and drain. Put into a large serving bowl. Add the tomatoes, shrimp, and onion and fold gently to combine.

2. Add the olive oil, vinegar, lemon zest, and herbs. Season generously with salt and pepper and toss. Serve right away, on a bed of arugula, if you like.

Makes 8 to 10 servings

Adapted from Chef Allen Routt, The Painted Lady, Newberg

Photo by Leah Harb

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