Corn and tomato salad
Instructions:
- Dressing
- 1⁄4 cup unsweetened 100% apple juice;
- 2 tablespoons balsamic vinegar;
- 1⁄2 teaspoon arrowroot or corn starch.
- Salad
- 11⁄2 cups fresh corn kernels;
- 3 large tomatoes;
- Garnish;
- Basil leaves.
- CHOOSE:
- Cold cobs, still in their fresh-looking green husks and with tassels. Check that they are free of worm injury. Cobs with small, shiny kernels are generally sweeter and more tender than those with large, deep yellow, dull kernels. Six ears will yield about 3 cups of kernels. Figure on 1 or 2 ears per person.
- STORE: Refrigerate cobs in their husks until you are ready to cook them. They should be used within a few days.
- HOW TO USE: Corn is best cooked as soon after picking as possible. Remove husks just before cooking. To cook corn on the cob, place husked corn in a kettle with a small amount of boiling water. Cover and steam for 5 minutes.
- Preheat oven to 425° degrees.
- Combine the apple juice, vinegar, and arrowroot or cornstarch in a small saucepan.
- Stir over medium-high heat until clear and thickened.
- Set it aside to cool.
- Spread the corn on a baking sheet in a single layer.
- Lightly coat with olive oil pan spray.
- Roast corn in oven until it begins to brown (about 5 minutes).
- Slice the tomatoes and arrange on salad plates.
- Scatter the corn over the tomatoes and drizzle the sauce around the vegetables.