My love affair with sweet corn and backyard photo shoots continues. I came across the idea for this recipe from Eat Yourself Skinny. At the time, I was searching for something I could bring to a party, and although I ended up going with the super yummy Funfetti Cake Dip, the Candied Balsamic Tomato & Mozzarella Salad was never too far from my mind. Grape tomatoes already taste like candy to me, so I was intrigued by the idea of sprinkling them with sugar and balsamic vinegar.
After a trip to Trader Joe’s for an engagement party present (aside: after blanking on the fact that I should probably get a gift for said engagement party, I thought buying a bunch of different sparkling wines and including in the card “hope the memories of your engagement sparkle” would be a great idea. I ended up finding this super cute picnic basket at Crate & Barrel, and it really came together perfectly. Trader Joe’s obviously played a vital part for their large selection of cheap champagne!), I also ended up with my favorite mini pearl grape tomatoes. I love those little guys, and you can often find me actually dining on them…at my desk! I took a handful with me to work today, but left the rest for this original recipe. Yes kids, this is truly the first (semi) original recipe on Dining at My Desk. Or, at least one with its own back yard photo shoot.
I can already tell you that I’m not super great with measuring, cooking times, recipe-writing, etc… and sort of cook by feel and taste, so please feel free to add a little more of this or that if you want to recreate this one yourself. I didn’t have any fresh mozz in the fridge, but I DID have corn, and I figured that combination sounded sounded pretty tasty to me. It turned out really great, and I’m actually on track to eat the whole bowl myself while I write this post!
Candied Balsamic Tomato & Sweet Corn Salad
Heat a large nonstick skillet over medium-high heat, coat with cooking spray. Add tomatoes and cook for about 5 minutes or until tomatoes release juices. Combine sugar, salt and pepper; sprinkle over tomatoes; cook 2 more minutes. Drizzle with vinegar and cook about 30 seconds to 1 minute.
Transfer tomato mixture to a serving bowl. Add corn, onion and basil and toss gently. Can be served immediately warm or chilled. I added the corn in the serving bowl, but you could also add the corn earlier in the pan. The recipe makes approximately 3-4 servings.