January BIRTHDAYS . . . and Reese Witherspoon’s CORN & CHERRY TOMATO SALAD

Happy January Birthdays, Everyone!

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Reese Witherspoon’s CORN & CHERRY TOMATO SALAD

6 cups fresh corn kernels: I thawed frozen corn kernels.  Another option is to grill the corn until lightly charred before cutting it off the cobs.

4 cups cherry tomatoes, halved (2 pints)

1 bunch scallions: white & green parts: thinly sliced

1 cup fresh cilantro leaves

(I halved the 4 ingredients above but made the full amount of dressing.  There was enough salad to serve four people)

Dressing:

¼ cup white-wine vinegar

2 tbsp fresh lime juice (all the juice from one lime)

2 tsp Dijon mustard

1 tsp coarse Kosher salt

½ tsp liquid honey

¼ tsp black pepper

1 shallot, finely chopped

½ cup olive oil

1.     Prepare Dressing: Combine vinegar, lime juice, mustard, salt, honey, pepper, and shallot in a small jar with a lid.  Let stand 10 minutes.  Add oil.  Shake for 30 seconds.

2.     Combine corn, tomatoes, scallions, and cilantro in a large bowl or covered dish.  Sprinkle salad with more coarse salt and freshly ground pepper. 

3.     Serve or chill in fridge until later.