Recipes

Fire Island Cookbook Recipe: Hand-Shucked Corn and Tomato Salad

1 Comment 03 July 2012

Hand-Shucked Corn and Tomato Salad from The Fire Island CookbookLocally grown tomatoes and corn are plentiful on Long Island from July through September. Highlight summer’s fresh flavors with this simple salad from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen.

MAKES 8 SERVINGS
Locally grown corn and tomatoes are plentiful on Long Island from July through September. There are so many ways to use them at mealtime, and one of our favorites is this simple salad—the fresh flavors really speak of summer. The minerality and bright acidity of the tomato combine beautifully with the delicate creaminess of the sweet corn. We always use a superior-quality cold-pressed extra virgin olive oil. There are some excellent oils coming from California wine country. The subtle yet luscious peppered flavor is the perfect complement to this salad.

4 ears freshly picked local yellow corn
8 large locally grown tomatoes, ripe and juicy
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 cup extra virgin olive oil

1. Shuck the corn, making sure to remove all of the silk threads. Stand each ear on end and use a sharp knife to cut the kernels off the cob. Core and seed the tomatoes. Cut the tomatoes into
8 wedges and then cut each wedge into 2 or 3 pieces.

2. Toss the corn and tomatoes together in a large glass bowl and season with the salt and pepper.
Add the oil and toss. Cover with plastic wrap and let sit for 1 to 2 hours before serving. This allows all of the flavors to meld together. 4 ears freshly picked local white corn

WINE
Hearst Ranch Three
Sisters Cuvée White

Grenache Blanc-Marsanne blend;
Paso Robles, California.
Hints of tangerine, orange blossom, and apricot along with racy brightness make this a wine you’ll want to start every meal with.

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1 comment

  1. Betty says:

    Super easy, thanks for posting! My summer menu is as low-maintenance as possible!


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