Good evening everyone! I wanted to do a quick post for you on a wonderful summertime dish that is a staple in the Fillman household. It is no surprise to you by now that I love recipes with simple, fresh ingredients. This time of year juicy peaches, tomatoes, and corn are at their peak. They really don’t need an accompaniment to be enjoyed but if you have some good olive oil, high quality cheese, or some sea salt they can all be enhanced.
I went to the farmer’s market today without a plan. If you’ve seen my excel spreadsheets you know it’s rare that I don’t have a plan. As soon as I pulled up and saw the sign advertising corn I knew what I’d be making tonight. I was able to pick up the rest of the ingredients while I was there: tomatoes, cucumber, red onion, cilantro, and limes. This is another of those recipes that you can tweak. Don’t have cilantro? Use parsley. Don’t have lime? Use lemon. Scallions or shallots instead of onion. Don’t like tomatoes? Don’t use them! Even though you’re basically insane. Don’t you eat caprese? Ok, I’m sorry, I digress.
So anyway, I husked and boiled 6 ears of corn and then let them cool.
In the mean time I chopped up all of this stuff. I used 1/2 red onion, 1/2 jalapeno, a container of grape tomatoes, 1/2 english cucumber, 2 limes, and a handful of cilantro.
Once the corn was cool I sliced it off the cob. Then I took the back of the knife and scraped the corn cob to get the remaining pieces of kernels and juices. I like to do this into a bowl or on a cutting board with a lip so I don’t lose the liquid.
Then I tossed all of the ingredients into a bowl. Added a drizzle of olive oil and salt/pepper to taste.
I love this salad on its own, as a side to grilled meat, with a sandwich for lunch. You could add cheese, use it in tacos or burritos, top a salad, the list goes on.
I hope you make this and enjoy! What are you favorite summer dishes?
Bon Appetit!
