While I subscribe to the online version of the Washington Post, I don't think I receive any emails from them about cooking, nor do I regularly check their lifestyle or food sections. So I am not quite sure how I found their Corn, Radish, Tomato and Tortilla Chip Salad recipe, which looked so fantastic that I was determined to make it before summer produce past its prime.
So in late August, I made sure to pick up the required ingredients at our local farmers market; boiled and chopped the ingredients; and then mixed everything together in heavy anticipation of what the result would be.
Thankfully the salad lived up to my high expectations – sweet from the tomatoes and corn, spicy from the scallions and radishes, and crunchy from the radishes. And when I added the final ingredient addition to my portion – crushed tortilla chips – I got a wonderful saltiness in each bite.
I will definitely make this recipe again and again, particularly for large summertime gatherings, because even though I used fewer ingredients than called for in the original recipe, I still ended up with approx. 4 servings.
I specifically used 3 corns of corn, which I brought to a boil before stripping off the kernels; one bunch of radishes, and one container of sunburst cherry tomatoes.
The only other ingredient modification I made was to increase the amount of apple cider vinegar to get the right level of tang I was looking for.
Summer 2020 can't come soon enough!
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