This recipe is super simple and calls for only a few ingredients, but it’s so delicious! I would say that the pine nuts are optional, although they don’t get lost in this salad. I realize that they’re expensive, but this isn’t one of those dishes where you feel like you might as well rip up a few dollar bills in teeny pieces and throw those on top of the dish! The Engineer described it as “a bright, pick-me-up salad”, “zippy”, and “a mood booster”. Next time I make it, I’ll probably throw in some fresh basil, too. I served it here with falafel. Enjoy the summer!
5 ears fresh corn, husked
¾ cup cherry tomatoes, halved
4 Tbsp pine nuts, toasted (optional)
4 Tbsp fresh mint, finely chopped (I would like basil, too)
2 Tbsp red wine vinegar
3 Tbsp good quality olive oil
salt and pepper
In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.
Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.