Leftover corn on the cob is a no-brainer: you eat it the same way you consumed it the night before and relive the experience of summer stuck in every crevasse of your teeth.
I wasn't really in the mood today to floss my teeth for the umpteenth time in 24 hours though, and seeing as Henry spotted the one ripe tomato in the garden, creating an inventive lunch seemed do-able with all the available components involved. Those components I describe below.
And as usual, apologies for the lack of precision in measurements, but who expects me to really measure out how many TBSP of fresh basil I put in this?? Right.
It's one of those, "just throw it in" type concoctions. You know how it goes, don't you?
Well, folks, enjoy this salad and remember summer is only another month and then we shift our eyes and stomachs towards squashes galore, apples, and sage. Hmm MM!
Leftover CobCorn Salad
2 ears sweet white corn, cooked
Fresh basil leaves, chiffionaded
1 ripe Roma tomato from garden (or the store:)), cut
1 Tbsp EVOO
Pinch of kosher salt
Pinch of freshly ground black pepper
1/2 semi-ripe avocado, diced
1 ounce goat cheese, crumbled
1 slice of a lemon, juiced
Using a sharp knife cut all the corn off of cob in a vertical, sawing-like fashion. Add the remaining ingredients and allow this to sit at room temperature for a few minutes to marry the flavors together. Eat. Love. Enjoy.