CHEF JEFF — ONE BYTE AT A TIME: Corn and Tomato Salad

Home-grown sweet corn is starting to show up in stores and farmers markets. Combine it with some cherry tomatoes and crumbly cheese and you’ll have a wonderful salad.

Corn and Tomato Salad

6 ears sweet corn, husks and silks removed

1 cup halved cherry tomatoes

¾ cup finely chopped red onion

¼ cup freshly chopped flat-leaf parsley

6 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

5 ounces aged Manchego cheese

Place corn in a large pot, cover with water and cook over high heat. When water comes to a boil, remove corn from heat, drain and cool. When cool, cut kernels from ear, reserving kernels.

In a medium serving bowl, combine 3 cups cooked (and cooled) corn, tomatoes, onion and parsley. Add olive oil and lemon juice and toss to coat. Season with salt and pepper to taste, crumble cheese on top and serve.

Note: If unable to find softer type of aged Manchego that crumbles, substitute the more common type that has a Cheddarlike consistency and grate it instead.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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