Heirloom Tomato and Grilled Corn with Honey – Thyme Fromage Blanc

Tomatoes are kind of a big deal.  They have a short season and are only really, really good for that period.  This is why they are coveted and celebrated when they are in their prime.  Recently there have been tomato festivals and events at most farmers’ markets.  The best advice I’ve gotten about using these heirloom varieties, which I will expand a little as it was told to me much more succinctly and in a less appropriate for public way, is this: these tomatoes are naturally very delicious on their own so don’t do anything to take away from that.  So with that in mind, and hopefully staying true to it, I made this corn and tomato salad.  I used the bright yellow/orange “Goldie” variety because I was taken by the color and I wanted something a little sweeter, but any of the varieties would work great and look beautiful.

Start with the corn on the grill, use a high heat, and brush the corn with some olive oil then salt it lightly before you put it on.  Let it go covered, moving it every 5 minutes or so until each side is nicely charred.

When the corn is done let it cool then remove the kernels and set in a bowl until ready to use.

The cheese I used is from Foxboro Farm and is called Fromage Blanc – it is just a very mild white cheese with a texture somewhere in between fresh goat cheese and cream cheese. It is nice because you can flavor it however you like, I added honey and thyme to this one.  In a medium bowl mix the honey, cheese, thyme, and salt.

Stir until well combined then set aside until ready to use.

I like to use a serrated knife to cut tomatoes, it is an easy way to get through the tomato skin with out destroying the interior.  I cut my tomato into large slices then from there into cubes or wedges.

Places these pieces on a plate and sprinkle with a bit of Kosher Salt.  Then spread some of the corn over the tomatoes and toss lightly.  Top the tomatoes and corn with bits of cheese and then drizzle with a nice olive oil.  I like something light, and kind of fruity.  Finish it with some torn basil leaves.  And that is it.

This salad is rather sweet, with the corn, the honey and the tomato – I think it is really refreshing and not overly sweet, but you could also use another variety of tomato something in a deep red or maroon color, and use less honey in the cheese to take away some of the sweetness.

Heirloom Tomato and Grilled Corn Salad with Honey-Thyme Fromage Blanc

Serves 3-4
Prep time 15 minutes

Ingredients

  • 1 Ear Corn (brushed with olive oil, lightly salted, and grilled until well charred)
  • 1/2 cup Fromage Blanc (Foxboro Farm or other)
  • 1 teaspoon Honey
  • 1 teaspoon Chopped Thyme
  • 1/8 teaspoon Kosher Salt (plus more for the tomato)
  • 1 large Heirloom Tomato (I used a )
  • 1/2 tablespoon Good Extra Virgin Olive Oil
  • 5 Whole Basil Leaves

Directions

Grill Corn
Step 1
Heat grill to a high heat. Remove the husk and brush the corn with olive oil and lightly salt. Grill until all sides are well charred. Remove kernels from the cob and set aside until ready to use.
Fromage Blanc, Thyme, Honey
Step 2
In a medium sized bowl mix together the cheese, salt, honey, and thyme. Whisk until well mixed, then set aside until ready to use.
Assemble Salad
Step 3
Using a serrated knife cut the tomato into thick slices, then make those slices into wedges, or cubes. Spread the tomato slices across a plate, then sprinkle with Kosher Salt. Layer the grilled corn on top of that and toss lightly, top with bits of the cheese mix and drizzle of a nice extra virgin olive oil. Finish with a few whole basil leaves.

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