This Sweet Corn and Tomato Salad recipe from The Kitchn has our mouths watering. The best part? You can get every single ingredient from our market!
Bring a large pot of water to boil over medium-high heat. Add the corn and boil for 5 minutes. Drain and let cool.
Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.
When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.
Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!
Of course, this is good with many other mix-ins too; we added a few cubes of grilled eggplant to this salad. Sometimes we like pine nuts or a touch of balsamic vinegar.