Presto Pasta Night: Pasta Salad With Tomatoes And Corn

We had quite a heat wave the last two days. Today was the worst, so hot I felt like bread baking in an oven.   I didn't want to eat or cook anything heavy. I didn't want to cook, period.  But, I had a taste for fresh corn and tomatoes. Lately, I  crave them, perhaps because I sense the end is near.  Soon, the days of fresh picked tomatoes and corn will be over until next summer.  That will be a sad thing, because I won't be able to fix a salad like this Pasta Salad With Corn And Tomatoes.  Beautiful to look at and full of  flavor, this was a delight to eat.  I'm submitting it to Presto Pasta Night, which was created by the marvelous Ruth at Once Upon A Feast.   Check Ruth's site starting Friday, when she will begin compiling her Roundup of pasta recipes from bloggers all around the world.

This refreshing salad is very easy to make. You can use frozen corn, but give it a try with corn you cut from the cob.  It's marvelous.

I used pecorino/romano, but you could substitute another cheese, such as parmesan, feta, or cubed Monterey jack.  You can serve it warm, right after you mix the hot pasta with the tomatoes and corn, or room temperature.  This is one of my favorite salads.

Pasta Salad With Tomatoes And Corn

(Bon Appétit, April 2000)

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
3 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup coarsely grated pecorino cheese (or parmesan, feta, or Monterey Jack)

preparation

Whisk 4 tablespoons oil, and the vinegar in large bowl to blend, add salt and pepper to taste. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn and the garlic; saute about 2-3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta, chopped basil, and cheese to bowl and toss to blend. Season salad with salt and pepper.
4 to 6 servings.

Comments

[Lydia]

Another wonderful pasta dish with corn! Thanks -- I need to be reminded that it's a great combination.

[Ruth]

Terrific dish - gorgeous photos, who could ask for more!?! Maybe just for you to bring it to me in person ;-)

Thanks for sharing with Presto Pasta Night - just in time for our own heat wave!

[Dee Light]

I'm always looking for a new pasta salad. This sounds like one my family would love!! Thanks.

[Deborah]

I don't think I've ever had corn in a pasta salad, but this looks amazing!!

[Shannon]

I can only laugh heartily up here in Seattle when I read that the days of picking tomatoes is almost over for you. I still have dozens and dozens of green tomatoes that are JUST NOW beginning to turn slightly red! It's been a terrible growing summer here in the chilly Pac NW. I resent having to buy tomatoes right now. That being said, this dish looks great!

[kristi]

This looks like a fab late-summer meal. Yum.

[Julie]

Gosh, this looks good -- sort of an essence of summer meal. Realizing that tomatoes and corn (and all of summer) are winding to a close makes me sad, and regretful that I didn't eat nearly enough of them while I had the chance.

[Katiez]

I love the colors! Not to mention all of my favorite summer foods. I can see why this is one of your favorites!

[Callipygia]

What a nice ode to the beginning of the end of season produce. Looks wonderful (sigh).

[Belinda]

I know exactly what you mean about wanting to eat up all of the last of the season's goodies, before its too late! This is one of the prettiest salads I've ever seen. It looks so appetizing...and makes me want to rush out and grab a few ears of fresh corn and sun ripened tomatoes so I can make it myself. :-)

[Tanna]

That is beautiful Sher. Amazing what a difference corn from the cob fresh can make!

[Glenna]

yes, that's exactly the kind of salad that's so perfect for the long hot days. We're finally cooling off a bit but it's still too hot to cook or eat.

[Tiiy]

I love corn yummm.CornServing Size 1 Medium ear (90g/3.2oz) Amount Per Serving % Daily ValueCalories 130Calories from Fat 15gTotal Fat 2g 3% Saturated Fat 0g 0%Cholesterol 0mg 0%Sodium 25mg 1%Total Carbohydrate 29g 10% Dietary Fiber 4g 16% Sugars 9gProtein 5gVitamin A 8%Vitamin C 15%Calcium 0%Iron 4% * Percent Daily Values are based on a 2,000 calorie diet.Although corn is higehr in protein content than any other vegetable, it lacks the essential amino acids lysine and tryptophan.To create a complete protein, with all of the essential amino acids, corn can be combined with legumes (beans, lentils, or split peas). Legumes contain high levels of lysine and tryptophan. By combining the two, (a grain and a legume) you create a complete non-animal source of protein.