September is a produce lover's dream. We get the last of the summer fruits and vegetables alongside the first of the fall's bounty. Corn and tomatoes are at their very peak, and it is wonderful to enjoy them together before they are gone until next summer.
Hand-Shucked Corn and Tomato Salad
Locally grown corn and tomatoes are plentiful in the East 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 combines 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 compliment to our Hand Shucked Corn and Tomato Salad.
- 4 ears locally grown sweet white corn
- 4 ears locally grown sweet yellow corn
- 8 large tomatoes, ripe and juicy
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
Shuck the corn, making sure to remove all of the silk threads. Stand each ear on end and using a sharp knife, cut the kernels away from the cob.
Core and seed the tomatoes. Cut the tomatoes into eight wedges and then cut each wedge into two to three pieces.
Toss the corn and tomatoes together in a large glass bowl and season with salt and pepper. Add the extra virgin olive oil and toss. Cover with plastic wrap and allow to sit 1-2 hours before serving. This allows all of the flavors to meld together.
Hearst Ranch Three Sisters 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.
From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.