Tomato-corn salad ushers in cool season

Posted Sept. 18, 2009, at 5:08 p.m.
Last modified Jan. 30, 2011, at 11:49 a.m.

September has always been corn and tomato season at our house. Our cool summer nights mean that these two vegetables are ready a heck of a lot closer to the autumnal equinox than to midsummer. We plant an early corn, and a very early corn in order to have any at all. Tomatoes this year are nip-and-tuck all over the state. Maybe you are lucky enough to have some ripe and ready, though I know some parts of the state already have seen a frost. We have a few but enough for this salad.

My friend Ginny Hall gave me this fine little salad recipe. I almost hesitate to call it a salad because it seems a bit more side-dishy to me. It could even be a main dish for a sit-down lunch.

The original recipe called for cherry tomatoes but because we didn’t have all that were needed, I diced plum tomatoes to add to them to make enough. You really can’t substitute cooked corn for cut-off-the-cob corn. The lime juice adds its own special flavor though you probably could get away with lemon for the sake of its tartness.

You assemble the salad in two parts then combine them.

Tomato and Corn Salad

Makes 4 servings.

Part one:

2 tablespoons butter

2 tablespoons olive oil

1 clove garlic minced

Kernels cut from four ears un-cooked corn

2-3 sprigs fresh thyme leaves, chopped

2 bunches scallions, thinly sliced

Salt and pepper to taste

Heat butter and olive oil in wide saute pan until it is very hot, then add garlic and cook for a few seconds. Add corn, and cook until it is golden yellow and tender. Add thyme and scallions and mix well. Add salt and pepper to taste. Take off the heat and set aside to cool.

Part two:

2 to 3 cups cherry tomatoes halved or diced plum tomatoes

½ pound feta cheese, diced

Juice of ½ lime

2 tablespoons olive oil

2 tablespoons finely shredded basil

Mix all part two ingredients together gently in a separate bowl. Add part one mixture, combine, taste, and adjust seasonings (salt, pepper and more lime juice, if you wish). Serve.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

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