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Prep
Difficulty
Easy
Time
Estimate
10 mins
Cook the corn if necessary and toss the salad. This salad does well made ahead as the flavors meld and develop with time. For the sandwich, if you are taking to go, assemble it separately. Prepare the yogurt sauce and store in a small container. Slice the tomatoes and store. Just prior to enjoying, assemble the sandwich.
Bright lemon and a touch of honey takes sweet corn almost in the direction of dessert. If your corn is incredibly sweet, feel free to scale back the honey even to zero. If your corn has nice flavor, but lacks in sweetness this salad will help it shine.
This works well for leftover corn, or if you are starting from scratch. You will need about two to three ears of corn to make up 2 cups of kernels.
This really is THE sandwich for summer. I love a BLT, but this is even simpler, relying on the glories of summer ripe tomatoes and a simple as can be basil spread. We tone the mayo down with a bit of yogurt, but feel free to use all Greek yogurt or all mayo depending on your preference, especially if you want it dairy free. Of course use gluten-free bread for that option.
