I’ve gone yet another absurdly long time without updating. Here’s a brief look into what’s happened the past two months. I…
- moved to a new city
- found a new place to live
- went from having zero roommates to having four
- started a new job in a new industry
- started having a social life again
It’s hard to believe that it is mid-August already! The summer is flying by, and I really think that this is the first summer that I have completely enjoyed. Yes, it’s been ungodly hot at times and my legs look like I have the chickenpox (they must smell like buttah to mosquitoes), but in all, I’ve absolutely loved it. I think being in a new place and having much more of a life-work balance has really helped.
To help extend the summer in your mind and belly, I want to share a little recipe that I’ve enjoyed 4 or 5 times so far this season. Amazingly, I’m not sick of it. But it’s hard to grow tired of this Raw Sweet Corn and Tomato Salad when it showcases two of the best foods of summer.
It’s delicious on it’s own as a side, or put it on top of leafy greens (such as arugula) for a light lunch.
The key to this simple dish is to use very fresh ingredients, and I really recommend buying locally if possible (such as at a farmer’s market). If you use any old regular store-bought tomatoes or corn, you will be missing out on the flavor. Trust me. Enjoy this season’s bounty!
Raw Sweet Corn and Tomato Salad
Serves 10 to 12 as a side dish
6 ears of sweet corn
2 large heirloom tomatoes
4oz. feta cheese
1 Tbsp. extra-virgin olive oil
6 basil leaves
salt and pepper to taste
fresh squeeze of lemon juice
1. Set up a garbage bowl or bag in the sink. Yes, just like Rachael Ray does every time she cooks. (Side note, but you can actually buy a “Garbage Bowl” from the Rachael Ray collection…ridiculous.)
Anyway, you will want this nearby for the next step…
2. Shuck the ears of corn and remove as many of the annoying silk strings as possible. If you bought your corn locally as I did, you may have some “ugly duckling” kernels, as I like to call them. Carefully remove with a knife, and rinse all ears.
3. Place one ear of corn in a large bowl, and slowly shave off all the kernels down one side. Rotate the ear, and repeat until all kernels are removed. Repeat the process for remaining ears of corn. Your trash bowl or bag should now look like this:
Thank you, Rachael.
3. Prepare the rest of the ingredients: Chop the tomatoes, chiffonade the basil leaves, and crumble the feta into small-to-medium sized pieces. Add and gently combine everything into the bowl with the corn.
4. Drizzle the olive oil on top and season to taste with salt and pepper. Lastly, spritz the juice of half a lemon over the dish. Serve immediately, or chill in the fridge until ready to eat. Enjoy!