{"id":499,"date":"2010-06-28T09:51:55","date_gmt":"2010-06-28T16:51:55","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=499"},"modified":"2010-06-28T09:51:55","modified_gmt":"2010-06-28T16:51:55","slug":"cherry-tomato-and-corn-salad","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=499","title":{"rendered":"Cherry Tomato and Corn Salad"},"content":{"rendered":"

I was flipping through my William Sonoma Outdoor Entertaining book to get ideas for the 4th of July party and I came across a Cherry Tomato and Corn Salad<\/strong> recipe. I had everything I needed, so I decided to make that on my lunch time break from gardening.<\/p>\n

The Ingredients:<\/strong><\/p>\n

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2 Large Ears of White Corn – the recipe called for 6 ears, but I was just taste testing the recipe, so I only made enough for 2 servings.
\n15-20 Assorted Cherry Tomatoes – Trader Joe’s mixed pack (I honestly didn’t count – just judging from the bowl photo)
\n1 Tablespoon Finely Chopped Flat Leaf Italian Parsley
\n2 Tablespoons Finely Chopped Basil – Fresh from the plant my bro gave me for my birthday
\n1 Tablespoon Extra Virgin Olive Oil
\n1 Teaspoon Sherry Wine Vinegar
\n1 Teaspoon Sweet Cooking Rice Wine (Not pictured – added after the first taste)
\n2 Squeezes of Fresh Lemon
\nGround Pepper and Salt to taste<\/p>\n

I got my corn boiling in a pot filled with a little sea salt and a few splashes of Sweet Cooking Rice Wine. The corn spent about 8 minutes in the pot as it boiled, then I turned it off and let it steam for a good 20 minutes. I took the corn out of the water and let it cool at room temperature before cutting it off the cob.<\/p>\n

After the corn had cooled, I cut my tomatoes in 1\/2, chopped up my parsley, basil and corn and got them added to a large bowl.<\/p>\n

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I then added my Extra Virgin Olive Oil, Lemon, Sherry Wine Vinegar, Salt and Pepper. I tossed the mixture until everything was coated. I gave it a quick taste and it still needed something. I ended up adding a few splashes of the sweet rice wine and that worked well. \u00a0I then slid the bowl into the fridge to chill.<\/p>\n

The plan was to grill some meat for dinner to go with it. Plans changed and we ended up cleaning the pool tiles (Thanks Deede) and I did more yard work from inside the pool. I brought my clippers into the pool and tackled the back side of the kidney-shaped planter. My great idea turned a little sucky when a stupid bee decided to sting me in the armpit – Awesome! Ugh! Prior to yesterday’s bee sting, I’d only been stung once. I was 6 or 7 years old, camping with my Aunt, Uncle and Cousin and I got stung in the corner of my eye. OUCH! My whole face swelled up and I had to go to the nearest emergency clinic. \u00a0They gave me a shot. I’ve managed to avoid bees since then. So, I wasn’t sure if I was allergic or not. I got out of the pool, Dan used tweezers to get the stinger out and then I ran to the phone and called my Mom and Dad. They came through like champs. I put\u00a0alcohol\u00a0on the sting site – swigged 4 teaspoons of liquid Benadryl and put ice under my armpit. \u00a0The good news, no horrible reaction – just a big bump.<\/p>\n

O.k., back to dinner and the corn salad. We didn’t sit down to eat dinner until almost 8:30 PM. I made Dan a sandwich and I had a serving of the salad. It was perfect for a late night\/light dinner on a very HOT evening.<\/p>\n

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Today is supposed to hit 104 degrees, woohoo! What’s your favorite summer non-lettuce based salad? I need some ideas for the BBQ.
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I was flipping through my William Sonoma Outdoor Entertaining book to get ideas for the 4th of July party and I came across a Cherry Tomato and Corn Salad recipe. I had everything I needed, so I decided to make that on my lunch time break from gardening. The Ingredients: 2 Large Ears of White … <\/p>\n

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