Here’s a quick and easy salad recipe that makes use of a bounty of late-summer produce. I threw this salad together the other day in an effort to use up odds and ends in my refrigerator: sweet corn cut off the cob, mini heirloom tomatoes, and goat cheese. This last-minute, throw-together dish ended up tasting really good, and I’m quite certain I’ll be making it again.
Here are two fresh tips for saving money on food:
- Eat seasonally – Fresh corn on the cob is a steal this time of the year
- Use leftovers – Eat the same meal again, or get creative and repurpose leftovers
Summer Sweet Corn Salad Recipe
Yield: 2 to 4 servings
The amounts of corn, tomatoes, and goat cheese in this recipe are flexible. Use what you have on hand, and throw in extra ingredients such as red or green pepper, scallions, or pasta. Serve with or on top of crostini, as a side dish, or add some chicken sausage to make this salad into a meal.
2 cups sweet corn, cut off the cob
1 cup chopped tomatoes
1/2 cup goat cheese, crumbled
Juice from 1/2 lemon
Splash of olive oil
Sprinkle of sea salt
Combine corn, tomatoes, and goat cheese in a mixing bowl. Add lemon juice, olive oil, and salt. Stir to combine.