If you haven't heard it from me before, I'll say it again, I LOVE SALAD! This time of the year, especially, it's hydrating, the colors are inspiring and the smells are garden-licious. You can eat this alone, as a delicious side salad, or you can make it a salad within a salad, like I did here. I added some grilled chicken breast, placed the corn salad over some fresh artisan greens, and topped it with my Tangy-Sweet Vinaigrette dressing. This recipe serves 2 generously, or 3 lightly. The corn salad can hold wonderfully in the fridge for 3-4 days.
Cilantro Corn-Tomato Salad
2 ears fresh UNCOOKED corn, shucked and removed from cob
8 cherry tomatoes, sliced in half, lengthwise
1 TBS fresh cilantro, chopped fine (with some stem included)
1 1/2 TBS red onion, diced small
2 cloves garlic, minced
1 TBS green onion or chives, cut small
2 tsp white wine vinegar (add more to taste)
2 tsp honey (add more to taste)
1/4 lime, juice
Salt + White Pepper, to taste
Optional: 1/2 jalapeno, seeded and minced
Creamy Option: 1 TBS mayonnaise or creamy salad dressing
1/2 lb. artisan salad greens, torn into fork-size pieces
1 sprig fresh mint leaves, chopped coarsely
Optional:1-2 nearly room temperature chicken breasts, seasoned (1 tsp each - salt, pepper, paprika,garlic powder, onion, powder)
2 TBS extra virgin olive oil
In a medium bowl, combine and mix corn salad ingredients. Set in the fridge.
In a 12-inch non-stick skillet, add oil and heat over med-high heat until wavy lines appear, or just before it smokes.
Sear seasoned chicken breasts (or you can grill them if you prefer) 4 minutes each side, until nicely browned. Reduced heat to medium-low heat and continue cook each side for and additional 2 minutes. Check the center of the thickest part by slightly piercing it on the side. If it's no longer pink, remove and set to the side. Allow it to sit for 5-7 minutes so that the juices can redistribute.
Putting it All Together:
In 1 large serving bowl or platter, or individual serving bowls, place salad greens and sprinkle mint leaves over.
Add corns salad, generously.
Top with chicken (or whatever you choose)
Drizzle with salad dressing.
Garnish with a little extra mint and green onion as desired