Herbed Sweet Corn and Tomato Salad

July 10, 2017


With the Farmer’s Market’s in full swing, there is abundance of local, farm fresh food at our fingertips. The dishes and flavor combinations we can create are endless. July brings the start  of Ontario corn season. There is nothing quite like the sweet fresh corn from our local farmers. While it’s in season, take full advantage! We all love to eat it straight from the cob, but it’s excellent as the star in salads too. Here is a salad you are sure to love




  • 6 medium ears sweet corn, shucked

  • 4 medium tomatoes, as ripe as possible

  • 1/4 cup (or small handful) fresh mint leaves

  • 1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage

  • 1 tablespoon olive oil

  • Kosher salt and fresh black pepper, to taste

  • 3 ounces soft goat cheese, chilled and crumbled




  1. Boil corn in a large pot of water for 5 minutes. Drain and cool.

  2. Quarter tomatoes and squeeze out seeds and excess juice. Chop remaining tomato into a rough dice. Remove extra moisture by patting with a paper towel.

  3. With a knife, cut corn kernels off the cob. Toss cut corn with tomatoes.

  4. Finely mince all herbs, add to corn and tomatoes. Toss everthing with the olive oil. Season to taste with salt and pepper and crumble in the goat cheese. Mix gently before serving.


Original Recipe: kitchn

(Image credit: Faith Durand)

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