Name: Fresh Corn and Tomato Salad
Yield: 10
Ingredients: Salad; 5 to 6 ears fresh corn, shucked; 2 tbsp organic extra-virgin olive oil; 1/2 medium Vidalia onion, finely chopped; 1 small red bell pepper, seeded and finely chopped; 3 carrots, finely chopped; 3 stalks celery, trimmed and finely chopped; 1 shallot, peeled and finely minced; 3 to 4 plum or Roma tomatoes, preferably heirloom varieties, cubed; 2 scallions, tough ends discarded, finely chopped, separate the white and light green portions (you will cook them) from the darker greens; 1 tsp fresh thyme leaves; Dressing; 1 small garlic clove, minced; 2 tbsp aged balsamic vinegar; 6 tbsp organic extra-virgin olive oil; 1 tsp fresh thyme leaves; Salt and freshly ground black pepper to taste