This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. We are so happy to have you celebrating and serving fall’s delicious flavors with us!
Autumn/fall is a time of warm and cozy flavors. In Rhode Island, fall brings delicious root vegetables like beets, potatoes (both traditional and sweet varieties), and carrots. Our leafy greens are coming into season too! Collards, cabbage, mustard greens, lettuces, and kale are at the ready. We can also savor some summer items that are part of the seasonal transition like broccoli, peppers, summer squash, tomatoes, and cucumbers.
Cherry Tomato & Corn Salad
48 servings (1/2 cup)
20 medium ears of corn — husked
8 oz. fresh basil
6 pints cherry (or grape) tomatoes
3 c. part-skim mozzarella cheese — shredded
1/4 c. olive oil
juice from 1 lemon
1 tsp. kosher salt
- Bring a large pot of water to a boil. Cook corn until just tender, about 8 minutes. Drain and let cool.
- Meanwhile, finely chop basil leaves.
- To cut corn off the cobs, stand each ear on its flat end on a cutting board. Cut off the kernels with a sharp knife. Put in a large bowl. Add tomatoes, basil, cheese, oil, lemon juice and salt. Toss to combine and serve immediately.
- You can use 10 cups thawed frozen corn kernels in place of the fresh corn. Cook in boiling water until bright yellow, 1 to 2 minutes.
- Cut the tomatoes in half if your kids would prefer them that way.
- Refrigerate cooked corn kernels for up to 2 days.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks