Summer Corn Salad

4 Cups Cherry or Grape Tomatoes, Halved (or quartered if large)

Olive Oil

Salt and Pepper

2 Ears Fresh Sweet Corn

1/2 Cup Caramelized Onions

1 Tablespoon Dried Fines Herbes, or 3 Tablespoons Fresh Chives (to keep things simple)

1/4 Cup Fresh Lemon Juice

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil for easy clean up.

Slice your tomatoes as necessary, and spread them out in one even layer on your baking sheet. Drizzle generously with olive oil to coat, and then sprinkle lightly with both salt and pepper. Roast for 25 - 30 minutes, until they're slightly shriveled and browned around the edges. Let cool completely.

Meanwhile, cook your corn as desired. I know that people can get very particular about this, so use whatever method you prefer. Personally, I like to get out a giant stock pot, fill the very bottom with water, and then lightly steam my ears of corn (covered) for about 10 - 15 minutes. The time will also depend on your specific corn. On the other hand, my mom tends to simply pop them in the microwave in a dish with a splash of water, and nuke 'em for 2 - 3 minutes per ear, turning them midway through. Once cooked, let the ears cool.

Use a sharp knife to strip the kernels of corn from the ears, and collect them in a large bowl. For anyone who's counting, you should end up with about 1 1/2 - 2 cups of kernels. Mix in your roasted tomatoes, caramelized onions (which I try to always have on hand for times like these... They just go so well with everything, you may just find yourself getting into the habit of cooking down a bag of onions every weekend, too!), herbs, and lemon juice. Toss well to distribute all of the ingredients, adjust salt and pepper if necessary, and chill thoroughly before serving.

Serves 4 as a Side

©Hannah Kaminsky