Jeanne Kelly says: One of my absolute favorite gems of summer is sweet corn. I can remember growing up on the east coast and eagerly anticipating the hot august end of summer soltely for the opportunity to chow down on incredible, sweet as candy, corn. In East Hampton, NY my parents would source our sweet corn from one tiny stand located just outside the main village. Bistrian's Sweet Corn was run by a husband and wife duo, and every year in the same spot they would appear selling corn and only corn. We would grill it up, even though it was so good raw, and serve it slightly charred for that nutty flavor. How do you serve your summer corn?
Corn, Bean, and Tomato Salad
Serves 6 to 8
1 pound green beans, trimmed and cut into 2-inch pieces
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 garlic clove, minced
2 teaspoon minced fresh thyme
½ teaspoon kosher salt
2 ears sweet white corn
1 pint cherry tomatoes, cut in half
Cook the green beans in boiling salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water to cool. Drain the beans well and pat dry with a clean towel. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk the oil and next five ingredients to blend in a small bowl.
Cut the kernels from cobs and place in a large bowl along with the green beans and tomatoes. (Can be prepared up to 8 hours ahead. Cover and refrigerate salad and dressing separately.) Whisk dressing to blend and add to the salad and toss well. Season to taste with salt and pepper and serve.
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