Chef John Folse: Corn, Corn, and Tomato Salad

Chef John Folse Makes Corn, Crab and Tomato Salad

NEW ORLEANS, LA (WVUE) - Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family.

Prep Time: 30 Minutes
Yields: 4 Servings

1 pound lump crabmeat
2 ears corn on the cob, grilled
8 (¼-inch) slices heirloom or beefsteak tomatoes
2 cups yellow or multicolored cherry tomatoes, halved
1 tbsp lemon zest
5 tbsps lemon juice, divided
1 tbsp extra-virgin olive oil
1 tbsp honey
½ tsp Dijon mustard
¼ tsp salt
? tsp ground black pepper
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
2 tbsps minced red onion
¼ cup thinly sliced fresh basil leaves
2 tbsps minced fresh tarragon leaves

Slice corn kernels from cob and set aside, discarding cob. In a large mixing bowl, whisk together lemon zest, 3 tablespoons lemon juice, olive oil, honey, Dijon mustard, salt and black pepper. In a small bowl, reserve 1½ tablespoons dressing mixture and set aside. Add corn kernels, bell peppers, red onion remaining 2 tablespoons lemon juice, basil and tarragon to remaining dressing, tossing gently to coat. Gently fold in crabmeat. To serve, arrange 2 tomato slices and ½ cup cherry tomatoes on each plate. Drizzle 1 teaspoon reserved dressing mixture over each serving then top with an equal portion of crab and corn mixture. Enjoy.

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