This summer, I have been spoiled when it comes to fresh fruits and veggies. One afternoon on my way home, I noticed a small produce stand on the corner not far from my house. I quickly put my blinker on and pulled in next to the stand. As I approached, I was greeted with a warm smile by a man named James Fields. He had a beautiful assortment of the summer's best produce - gorgeous red tomatoes, sweet corn, peaches, eggplant, squash, peppers, red potatoes, sweet potatoes, onions, watermelons, cucumbers, fresh honey made in my neighborhood, and even an assortment of homemade jellies to name a few things.
I was hooked from the first visit. Ever since, I've stopped by on my way home from work several times a week to pick up some goodies. I've rarely even purchased any produce from the grocery store these past few weeks. I think it's SO very important to support our local farmers. Plus, produce is incredibly fresh when you buy it locally...There's just no substitute, especially when it doesn't have to be shipped in from 2,000 miles away.
This afternoon, I bought some fresh sweet corn and red tomatoes. These tomatoes aren't just regular ole' tomatoes...They are gorgeous, deep red, and incredibly juicy! Tomatoes just aren't like that all year. I'll miss them come January!
I've made corn and tomato salads in the past, and that's exactly what popped into my head when I saw these goodies on display today. I love being inspired by what's in season at the moment. It's been a lot of fun buying whatever looks good at the market and coming up with something fabulous based on what I find.
This recipe came out SO delicious. Each bite just bursts with summer flavor! The sweet corn is perfectly complimented by the tomatoes and parsley.
I can't think of a better summer side dish! Give this a try and you'll see what I mean!
Tomato & Corn Salad
1 teaspoon extra virgin olive oil
1 teaspoon butter
Fresh corn kernels from 2 ears of corn
1/2 small onion, diced
1 1/2 large tomatoes, diced
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
Heat oil and butter in a medium skillet over medium heat.
Add corn and onion and saute for about 5 minutes, stirring occasionally, until veggies are just tender.
Remove from the heat and stir in tomatoes, parsley, and salt.