Corn & Tomato Herb Salad

There aren’t many summer dishes as pure as a sweet corn and tomato salad. It’s summer eating at its most blissful.

4 ears of corn husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
2 tablespoons chopped chives
1 tablespoon chopped fresh basil
Salt and pepper

Step 1: Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl
Step 2: Melt 1 tablespoon butter in a large skillet over medium high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn milk, 1 tablespoon water, ¾ teaspoons salt and a few grinds of pepper and cook until the kernels are tender, 3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter, toss to combine.


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As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

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Chef Larry G
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Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
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