Corn it Is!

It's summer, and what better way to celebrate than with corn? Salty, sweet, tangy, herbaceous, or buttery. Creamed, stuffed, grilled, steamed, or baked. Oh, golden, glorious, versatile corn!

I fell in love with corn at a street fair one spring night years ago. A majestic crisp breeze filled the air, while fireflies danced to the sounds of the city. Among all the usual fair treats — cotton candy, hot dogs, and of course, salt water taffy — stood a grilled corn stand.

The line was long and the anticipation was building. I was ready to order.

“One please." 

The vendor prepared her corn only one way: grilled with parsley and parmesan cheese, salt and pepper. No additions and no substitutions. Taking a bite of that corn will forever remain in my memory and sparked my love affair with food.

Make a corn salad your loved ones will connect with, that will become the center of new summer memories.

Fresh Corn Salad

4 ears of corn – yellow and white mix

Salt & Pepper to taste

4 heirloom tomatoes – zebra and cherry

Fresh basil

Fresh mozzarella

Bring a pot of water to a boil. Add salt to the water. Place cleaned ears of corn in the water. Cook for 12-14 minutes.

Drain and rinse in cold water. Set aside.

Chop the tomatoes and place in serving bowl. Tear the basil leaves in and mix with tomatoes.

Take the cooled cooked ears of corn and cut the kernels off. Place cut kernels in serving bowl with tomatoes and basil. Mix with salt and pepper and drizzle olive oil.

Cut mozzarella into small pieces. Transfer mozzarella to serving bowl. Mix all together and serve with toasted bread.