Tuesday, July 29, 2014
Summer Corn Salad
Each season brings its bounty of good eats, and Summer is filled with more than its share of my favorites. From stone fruits, to cool treats, to luscious tomatoes, sweet corn and more, there's just so much to relish. And speaking of sweet corn, I finally slowed down long enough to make proper use of the fresh ears that had been hanging out in my refrigerator for the last week or so.
Since I believe in letting stellar ingredients speak for themselves, I took a minimalist approach in bringing together an easy, yet vibrant, corn salad, complemented with juicy tomatoes, roasted okra, and fresh basil leaves for garnish. Corn, tomatoes, okra and basil. Sounds like a garden party in a bowl, no? And, it tastes even better!
So if you're like me and looking for a delicious way to get your Summer corn fix, then this salad is one you'll want to make, likely again and again. Make it your own and use as much of the ingredients as you like--then enjoy!
Summer Corn Salad
Fresh ears of corn
Plum tomatoes, chopped
Freshly ground black pepper
Sherry Vinegar (optional, for finishing)
Preheat oven to 425 F.
Place okra on a baking sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast okra for 20-25 minutes in preheated oven. Remove and set aside.
While okra is roasting, prepare the corn by removing the husks and silk, and then by carving off the kernels. (Cook's Tip: cut off one end of the corn ear to stabilize it and then stand it upright over a large kitchen towel or bowl to capture the kernels as you carve down the ear.)
In a large skillet, melt butter over a medium heat, toss in corn and saute until corn is softened slightly (about 8-10 minutes). Season with salt and pepper to taste.
Add corn and okra to a serving bowl and toss to combine. Add in tomatoes and garnish with fresh basil leaves. Finish with additional seasoning to taste and a drizzle of sherry vinegar, if using. Serve and enjoy!
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