1cupheirloom baby tomatoeshalved with a sharp knife
¼teaspoonkosher saltplus more to taste
1teaspoonsugarhoney or another sweetener of your choice
1tablespoonvirgin sunflower oil or olive oil
¼of a red onionthinly sliced with the grain (I'll explain)
Splash of champagne vinegar
Instructions
Preheat the oven to 350.
Cut off the root and top of the onion, stand it up, then cut in half vertically. Place the onion cut side down on a cutting board and slice very thinly, perpendicular to the root and top cuts. Combine the sliced onion in a non reactive mixing bowl with the salt and sugar, and toss to combine. Allow the onion to macerate for 10 minutes or so.
Roast the corn in it's husk for 15 minutes or until just tender, depending on your oven. Remove the corn and cool in it's husk. Using a paring knife, (feel free to check out my method here) remove the corn from the cob. If needed, break the the corn into individual kernals.
Combine the sliced onion with the corn, tomatoes, and sunflower oil, vinegar, and toss to combine. Double check the seasoning for salt and pepper and reserve until needed, at room temperature.
Notes
This is a simple salad: baby tomatoes, roasted sweet corn, onion, and some flavorful oil. Make sure your tomatoes are of the highest quality, and have not seen a refrigerator (it makes them mealy). It's also very important to macerate the onion to tame it's flavor.Make sure your knife is very sharp too, baby tomatoes get "shmushed" easily.