At a recent summer garden dinner for 12 of our friends, I wanted to serve my corn and tomato salsa that I featured here a few weeks ago.
We “smuggled” a few treats from a recent visit to Santorini Greece: capers, caper leaves and sun-dried tomatoes. Adding them to fresh corn and tomatoes gave it that salty bite that. I usually use feta cheese in this recipe, but we served a cheese plate as an appetizer, so I left the feta out. Turns out we like it even better this way…
1 dozen fresh ears of corn, lightly sautéed in olive oil
2 dozen (or more) tiny tomatoes, cut in half
1/2 small red onion, finely chopped
2 tablespoons capers
1 tablespoon caper leaves
2 tablespoons finely chopped sun-dried tomatoes
1/4 teaspoon black pepper
2 tablespoons white vinegar
1 tablespoon extra virgin olive oil (in addition to what you saute the corn with)
Slice the kernels of corn off the ears with a sharp knife. Saute them in a little olive oil, just to remove the raw taste. Don’t over cook them!
Combine the corn with all the other ingredients and place in a bowl in the fridge.
Just before serving, let it come back to cool, not cold, and check for seasoning. The capers and caper leaves are salty, so I’m careful not to over-salt.
Live the Live ™ 