fresh from the market: herbed sweet corn and tomato salad

as i was perusing through my google reader this morning, the lovely sight above jumped out at me - courtesy of the kitchn. since visiting the courthouse farmer's market over the weekend, i've been hoping to come across a recipe that requires all my freshly scooped up ingredients.

so when this recipe came my way, i thought, "yesssss." the recipe calls for any fresh herb you have on hand. my roommates and i have been caring for a basil plant in our apartment all summer so i'll definitely throw in some of that. i'm leaning towards the vegetarian version complimented by crusty, warm garlic bread and lightly seasoned and grilled squash. (peg and i got a fresh baguette from costco on sunday). i usually do like some protein with my meals, but tonight i'm feeling like a quicky easy supper. sounds just delicious, right?

eat up:

herbed sweet corn and tomato salad
ingredients:
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh mint leaves
1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
1 tablespoon evoo
s&p, to taste
3 ounces soft goat cheese, chilled and crumble

directions:
bring a large pot of water to the boil over medium-high heat. add the corn and boil for five minutes. drain and let cool. meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) chop the seeded tomato quarters into a rough dice. pat dry with a paper towel to remove any extra moisture. when the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. toss the corn with the tomatoes. finely mince the mint and herb leaves. toss with veggies along with evoo. season to taste with s&p , then crumble in the goat cheese and toss gently.

note: feel free to toss in any other mix-ins too - grilled eggplant, pine nuts or a touch of balsamic vinegar.

(photo credit - faith durand via kitchn.com)