This recipe for tomato corn salad combines seasonal corn and tomatoes with onion and fresh herbs to make the best summer side salad. Courtesy of Verrill Farm in Concord, MA.
6 ears of corn, cut off the cobb
1 onion, diced
1 red pepper, diced
2 tablespoons Italian parsley
12 basil leaves, chopped
2 tomatoes, diced
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.