Corn and Tomatoes
5 ears of boiled corn
5 tomatoes
Oldfashioned American salad of our grandmothers from South Dakota. For this salad the leftovers of the corn and the fresh or cooked tomatoes are used. Salad is very simple.
The leftover corns and tomatoes may be used to a good advantage on the following day by mixing with tomatoes- either raw or cooked ones. You need to cut the corn off from the cob with a sharp knife and stew this corn in any proportions with tomatoes- add any spices you like, - cheese goes together as well, if you have it. If both- tomatoes and corn- have been previously cooked, the mixture will need only to be heated thoroughly and seasoned with oil or buttter, salt, black pepper and a little sugar.