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Baby Heirloom Tomato and Grilled Corn Salad
By Chef Tom Fraker

Baby Heirloom Tomato and Grilled Corn Salad

2 1-pound clamshells Baby Heirloom Tomatoes halved
4 ears Corn on the Cob
3 cloves Peeled Garlic minced
to taste Organic Grinders (use Italian Seasoning)
2 Melissa’s New Mexico Hatch Chiles – roasted; peeled; seeded; diced
To taste Organic Grinders (use Rainbow Peppercorn)
1/2 cup fresh Basil loosely packed and cut into ribbons
To taste your favorite Italian Dressing of your choice

Prepare a hot grill.

Grill the corn until slightly charred. Remove the corn from the grill and let it cool.

In a large bowl, place the heirloom tomato halves.

Cut the kernels from the cob and place in the bowl. Add the rest of the ingredients to the bowl, toss and serve.

Makes about 8 servings.

To cut the basil into ribbons, stack the leaves on top of each other, roll them up tightly and slice them with a very sharp knife.