Look at all these tomatoes!!!!!
On Saturday morning after returning home from the Farmers Market, I saw an email from my favorite farmers down the road from me – Skippack Creek Farm. I get all of my tomatoes from them – and all of my herbs and vegetable plants from them in the beginning of the season. They are super nice and friendly and they run an organic farm. I love their produce – but I also love chatting with them and seeing them either at local farmers markets or their own farm stand!
Look at these 2 mutants
Mutant tomato show-down
As I was saying, I got an email from my friends saying that since I was one of their fave customers and they liked me so much, they wanted to give me a free bag of tomatoes!!! Um, YES PLEASE! Their tomatoes taste like bites of juicy heaven. I jumped on it. When I saw how much they were giving me, my mind started to wander thinking “what can i make? what can i make?”
Fresh, simple ingredients
I settled on meaty tomato sauce (which I’ve never made before, and I totally “wung” it without a recipe!) and a fresh Tomato Corn Salad. This corn salad is my mom’s recipe. She made it a couple times earlier in the season and we INHALED it at dinner!
Want to stick my face in there
This salad is so fresh and delicious and SIMPLE SIMPLE SIMPLE! It’s just a couple ingredients – and it’s completely customizable! You want to add beans? Add beans. You want to omit the jalapeno? Go for it. (In fact, my mom’s recipe does not include jalapeno – I added that)
Up Close and Vegetable
The best is if you used sweet corn, you will think there is sugar in this recipe. But there’s not! The sweet corn and the acids together give off a sweet taste that makes you want more!
Cant wait to eat this!
Corn and Tomato Salad
Ingredients:
- 3-4 roma (plum) tomatoes, chopped
- 4 ears corn, cooked
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 bunch fresh cilantro, chopped
- 2 tblsp Red Wine Vinegar
- 1/4 cup olive oil
- salt and freshly ground black pepper to taste
Directions:
Dice tomatoes, jalapeno, and onion. Cut kernels from cooled corn cobs. Add garlic, cilantro, salt, and pepper. Ad the red wine vinegar and olive oil and stir together! Serve cool or room temperature.
A Sliver Of Each 
This looks so good and I’ll have those ingredients tomorrow after I pick up my organic CSA goodies in the morning!
I’ll have to make 2 batches, one with and one without the jalapenos, because I am a spicy food wimp in a family of people who love the heat!
I love the mutant tomato showdown, too. hehe
Thank you, Immulane!
Roxxy
I am so jealous of your CSA! I would get one, but it’s too much for 1 person (Robbb isnt much into veggies/fruits). Let me know what you think of this recipe – try doing what my brother suggested below and grill the corn first!
for an incredible flavor, BBQ the corn, husk on, for this salad. I have been making variations of this salad for years, and no matter what time of year, the corn always is put on the BBQ first. The flavors is incredible.
Do you have to soak the corn in the husks first? I’ve read that you have to do that if you grill it. And you can peel back the husks, put some seasoning/butter on the corn, put the husks back on and then grill.