Ingredients
1 lb. garden tomatoes (any assortment cherry and heirloom)
Sea Salt
Basil leaves (for garnish)
2 Tbsp. olive oil
Drizzle of olive oil
1/2 cup shallots, finely chopped
4 ears of corn
1 tsp kosher salt
1/4 cup creme fraiche
Pinch of cayenne pepper
1/2 tsp. lime juice
1/4 tsp. lime zest
Preparation
Slice tomatoes - for cherry tomatoes, slice in half and for heirloom slice into wedges. Combine tomatoes in a bowl with one teaspoon sea salt, a pinch of red pepper flakes and a drizzle of olive oil. Let tomatoes sit for at least fifteen minutes, stirring occasionally with a wooden spoon.
On medium-low heat cook in a sauté pan, cook the shallots in the oil until translucent and soft - about eight minutes. Cut the corn off the cob and then add it to the shallots. Using the back of your knife swipe the sides of the cobs into the pan with the ears. This will extract some of the milk in the corn and help enhance the creaminess the salad. Continue to cook on medium-low about 5 to 7 minutes, stirring occasionally. Next, stir in the crème fraiche until evenly incorporated. Cook for an additional 3 minutes. Add the cayenne, lime juice and zest and remove from heat. Taste for seasoning.
On a platter, pour out the corn and add clusters or “nests” of tomatoes. Pour over the remaining juices from the tomatoes and garnish with the basil leaves. Serve at room temperature.
