Do you have a favorite recipe?! You know, the kind that probably started out from a recipe either from a cookbook or handed down from a friend, and over the years has morphed into one of your stand-by, go-to recipes for any occasion?! This corn and tomato salad is definitely one of mine! It’s appeared at BBQs, at bridal showers, at birthday dinners and even picnics under the stars (served in darling, individual-sized mason jars, of course!). It’s simple, tasty and everyone always LOVES it.
Over the years, I have simplified it and it’s as basic as this:
Brush your corn on the cob with some olive oil mixed with cayenne pepper (just a bit) and cook it on the grill until it gets some nice grill marks on it. Cut it off the cob, and mix it with equal parts halved cherry tomatoes. Add in feta cheese, chopped basil and a healthy sprinkling of salt.
In a separate bowl, mix together 1 cup of olive oil, and squeeze in the juice of one lime. Whisk together to combine and then pour over the salad. Let it marinate in the refrigerator for 30-60 minutes, and then you are table-ready!