Recipe: Sweet Corn Salad with Fennel and Roasted Tomatoes

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Sweet Corn Salad

The age-old question that comes up every summer: what to take to that picnic, backyard party, or Fourth of July barbecue?

Well, we’ve got the answer! Take advantage of the best in-season produce with our delicious and ridiculously easy corn salad. Candy-sweet summer corn is the star of this recipe, which uses crisp fennel, roasted cherry tomatoes, crunchy radishes, and fragrant basil for a more sophisticated take on the classic corn salad.

If you’re celebrating or entertaining for the Fourth, we have the full complement of supplies to go with your corn salad: all-natural, antibiotic-free hot dogs and burgers, plus our own pre-packaged, housemade coleslaw and potato salad and plenty of ready-to-eat sides and salads at our Prepared Food counter.

And be sure to check out our current specials—we’ve got great deals for the holiday weekend, including D’Artagnan chorizo and andouille sausages for the grill, our popular Union Market brand lemonade, and locally made burrata from Lioni.

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Sweet Corn Salad with Fennel and Roasted Tomatoes

By Sandro Romano

Serves 4

INGREDIENTS

1¼ lb sweet corn kernels shaved from the cob using a sharp knife
1 fennel bulb, core removed, sliced thinly, and soaked in cold water (make sure to save the fronds for garnish)
10 basil leaves, chopped finely
4 breakfast radishes, thinly sliced
15 cherry tomatoes
2 tbsp olive oil for roasting the tomatoes

Dressing
Juice of 1 lemon
½ cup extra virgin olive oil
1 tbsp freshly ground fennel seeds
Salt and freshly ground black pepper to taste

INSTRUCTIONS

Preheat oven to 300°F.

If using cherry tomatoes, cut the tomatoes in half and lay them on a foil-lined baking sheet, cut-side up.

Drizzle with olive oil and sprinkle with salt.

Place the baking sheet on the middle rack of the preheated oven and let the tomatoes slowly roast for 30 minutes, allowing their juices to concentrate and their skins to pucker.

When they are done, set them aside to cool until ready to use.

In a large mixing bowl, combine the corn, drained fennel slices, chopped basil, cooled tomatoes, lemon juice, olive oil, ground fennel, and salt and pepper to taste.

Garnish with finely chopped fennel fronds. Serve at room temperature.