This week's CEiMB recipe for Chicken with Warm Tomato and Corn Salad was selected by Danica. I altered the recipe I bit so I included my version below. It was a simple and fresh weeknight meal.
I adore this time of year with all the fresh vegetables. I found the most fantastic pint of mini-heirloom tomatoes for this salad. I love how all the tomatoes were just a bit different. They are so sweet too! Every summer I vow to not eat another winter tomato, they are not worth their value. I need to remember that come November...
OK, I got way off course! Back to our dinner...
I opted to serve the salad with pork tenderloin. My local grocery store has started carrying Niman Ranch products and I adore them! I also had a new marinade I wanted to try with fresh thyme and oregano with cider vinegar. It was great with the salad. Thanks for the pick!
Warm Tomato and Corn Salad
adapted from So Easy by Ellie Kreiger
6 scallions, sliced
1 poblano pepper, diced
2 TBS of olive oil
2 garlic cloves, minced
4 ears of corn, kernels removed
12 oz of mini-heirloom tomatoes, halved or quartered
1/2 tsp of salt
1/4 tsp of fresh cracked pepper
1/2 lime, juiced
2 TBS of fresh basil, chopped
1 avocado, sliced
Heat the olive oil in a medium skillet over medium heat. Add the white parts of the scallions and the poblano peppers. After 2 minutes, add the garlic. Cook for 30-60 seconds. Add the corn and cook for 3-4 minutes. Add the tomatoes, green scallions parts, salt and pepper, then cook for 2 minutes more. Add the lime juice. Garnish with slices of avocado and basil. Best served with a lean grilled meat. Enjoy!
Thyme and Oregano Marinade
1 TBS of fresh oregano, chopped
2 TBS of fresh thyme leaves, chopped
5 turns of Pirates Bite spice mix (spicy Cajun)
2 TBS of cider vinegar
3 TBS of olive oil
1/2 tsp of salt and pepper
Combine all the ingredients in a large resealable bag. Add the pork tenderloin or chicken. Marinate for 4-6 hours. Enjoy!