A salad simple in name but much more than the sum of its parts, a classic summer dish, best with garden-fresh tomatoes and corn.
that I'm adding it to a special collection of easy summer recipes.
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breathless heat.
I sit on the ground
in the garden of Carmel,
picking ripe cherry tomatoes
and eating them.
They are so ripe that the skin is split,
so warm and sweet
from the attentions of the sun,
the juice bursts in my mouth,
an ecstatic taste,
and I feel that I am in the mouth of summer,
sloshing in the saliva of August.
Hummingbirds halo me there,
in the great green silence,
and my own bursting heart
splits me with life.
I think the proportion of tomatoes:corn is perfect. So is the amount of salt and pepper, be generous with both. Do take the time to cut up the cherry tomatoes, they need to soak up the vinaigrette to develop a small measure of sharpness to contrast with the creamy corn.
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Time to table: 25 minutes – 2 hours
Makes about 4 cups
-
TOMATOES
- 1 teaspoon good olive oil
- 1/2 teaspoon good vinegar
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 2 cups (8 ounces) cherry or grape tomatoes, halved if small, quartered if large
-
CORN
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 1/2 a bunch of green onions (about 4 or 5), trimmed and chopped, white and green parts both
- 4 ears corn, kernels cut off and the cobs ‘milked’ of their liquid
TOMATOES In a large bowl, combine the tomato ingredients and let marinate for 15 – 20 minutes while continuing.
CORN In a large skillet, melt the butter, salt and pepper on medium heat until beginning to sizzle. Stir in the green onion and cook, stirring occasionally, until just soft. Stir in the corn and the ‘corn milk’ and cook another five minutes, until the corn is just barely cooked.
COMBINE Stir the corn into the tomato mixture. Serve warm if you like, otherwise, let rest for a bit and serve at room temperature. Savor!
This recipe has been 'Alanna-sized' with reductions in fat. A Milestone
On a personal note, this is my 300th column! It's a milestone I'd not have given good odds considering an almost-casual decision to begin writing Kitchen Parade after the death of my mother, its first author. Proud as I am to reach this mark, perspective is important: the best estimate is that my mother wrote 600 columns. Seems I'd best get back in the kitchen!
What Vegetable Puts You in the 'Mouth of Summer'?
You know, the one you long for all winter long, the one that can't arrive soon enough, the one that inspires you to think, 'summer in a bowl'?
Let me know in the comments!
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More Recipes for Summer's Best Tomatoes
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First slice the kernels off the cob. If you do this with the corn held upright in a tall bowl, the kernels will drop into the bowl rather than scatter all over. Much less mess! Then to 'milk' the cob, run the dull side of the knife's blade down the cob, this will expel the corn 'milk' into the bowl and capture it.
I guess I should write a post about this! Thanks for the idea!
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna