the taste of summer
It is always a joy to taste the first golden sweet kernels of corn of the season, and nothing says “summer” like an old farm truck parked on the corner, heaping with the green mound of cobs fresh from the field. For me it is impossible not to stop. I have been known to do a U-turn for corn, even when I was late to get somewhere. I dare not chance they sell out or leave before I come back bye, so I always stop.
One of my favorite ways to prepare fresh corn is
super fast and very simple to make, yet it yields a summery burst of sweet corn flavor in every bite. Fresh tomatoes, another summer garden star, are marinated in a simple vinaigrette while I saute the white part of scallions or chopped shallots in a little bit of butter or olive oil and then add the corn kernels to the pan. When the corn is heated through, I simply add the cooked corn to the tomatoes and toss to coat. I then stir in chopped chives or the chopped green parts of scallions and a little kosher salt and fresh ground black pepper to taste. Voila! All the flavors of summer in a fast and fresh salad. What could be better than that?
I never measure when I make this so I have written the recipe to feed four to six as a side dish. I like to serve this Summer Corn Salad with chicken or steaks cooked outside on the grill and a tossed green salad of crunchy romaine dressed with more of the simple vinaigrette. Recipe for Summer Corn Salad with Heirloom Tomatoes Here
