Name: Fresh Corn and Tomato Salad
Total time: 1 h 15 min
Ingredients: 2 tomatoes , cored and cut into 1/2‑inch pieces; 1¼ teaspoons table salt , divided; 2½ tablespoons extra-virgin olive oil , divided; 5 ears corn , kernels cut from cobs (about 5 cups); 2 scallions , sliced thin; 1½ tablespoons white wine vinegar; ½ teaspoon pepper; ¼ cup minced fresh parsley

Why This Recipe Works

This bright, seasonal salad pairing corn and tomatoes fits the bill, and as a bonus it can be made a few hours ahead. Initially a recipe featuring vibrant corn tossed with juicy tomatoes and an easy vinaigrette seemed straightforward, but bland corn, limp tomatoes, and watery dressing all proved problematic. Salting and draining the tomatoes helped remove some of the excess moisture so that their juices wouldn’t flood and dilute the dressing. Toasting the corn in a skillet brought out a delicious nutty depth while still allowing the kernels to keep some of their snappy bite, and adding the dressing and scallions while the kernels were still warm gave the corn a chance to soak up even more flavor. To give the flavors a chance to meld, we stirred in the remaining ingredients once the corn had cooled and allowed the salad to rest.

Before You Begin

Don’t add the tomatoes to the toasted corn until it is cool, as the heat from the corn will partially cook the tomatoes.

Instructions

Toss tomatoes with ½ teaspoon salt in colander set over bowl and let drain for 30 minutes.

Meanwhile, heat 1 tablespoon oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer to large bowl and stir in scallions, vinegar, pepper, remaining ¾ teaspoon salt, and remaining 1½ tablespoons oil. Let cool to room temperature, about 20 minutes.

Stir in drained tomatoes and parsley. Let sit until flavors meld, about 30 minutes. (Dressed salad can be refrigerated for up to 2 hours.) Season with salt and pepper to taste before serving.