Tomato Corn Summer Salad
I know, I know. It’s after Labor Day. So it’s not summertime any more. I know some of you are excited to move in to Fall and start baking with apples and pumpkin (I’m looking at you Rachel!)
But I’m digging in my heels. I think I do this every year. I resist saying good bye to summertime even though Fall is my favorite season… So while the corn and tomatoes are still abundant and flavorful, I’m going to keep using them. If you want apple and pumpkin and other fall favorites, you’re just going to have to wait…
This summer salad was thrown together one night when I was trying to clean out our veggie drawer in the fridge. We get our CSA box on Wednesday, so Tuesday night’s dinner usually has a lot of veggies in it.
You could totally customize this salad to fit your tastes and whatever is in your veggie drawer
Two Years Ago: Tomato and Peach Salad with Mint and How to Dice a Peeled Peach
Three Years Ago: Peanut Butter and Jelly Bars
Four Years Ago: Fish Tacos
Tomato Corn Summer Salad
Yield: Serves 4
Ingredients:
2 ears cooked corn, cut off cob
2-3 medium tomatoes, corsely chopped
1 cucumber, chopped
2 green onions, chopped
1/3 cup cilantro, chopped
1/2 Tbsp cumin
1/2 tsp smoked paprika
salt and pepper to taste
Directions:
Combine all ingredients in a medium sized bowl. Adjust seasoning to fit your tastes.
Serve immediately
Recipe from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
YUM!!! I started my butternut squash kick this weekend- this looks amazing!
I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
what a great blog!
here is so many inspirations,
have a nice time,
Paula
I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!