The folks over at Norman’s Farm Market have a corn addiction. I am not referring to the corn addiction that America, has (sorry, Michael Pollan), I am referring to farmer John’s, steadfast resolve to gather the sweetest most delicious corn possible to their customers. John has been known to wait overnight to secure the best corn local farms have to offer. After tasting our corn raw, I wondered why people even bother boiling their corn. It is absolutely amazing raw. This weekend, we were fortunate to have a double share of our CSA because we had been on a cruise enjoying the wonderful food of Carnival Cruise lines. Did I say wonderful food? I meant to say, absolutely terrible, but that is another story.
Anyway, we had a double share last week, which meant a lot of corn and a lot of cherry tomatoes. Friday night, I prepared a corn salad with two types of cherry tomatoes, chives, basil and extra virgin olive oil. The salad was so good, I made it again Sunday night. This is one of those salads that you can throw together whatever is fresh and available. I had some chives leftover from another recipe, tons of basil from my front yard, and I am always looking for an excuse to drizzle really good olive oil over a dish. This is a great salad to make ahead and very refreshing for those hot summer bar-b-ques.
Recipe after the jump………….
Corn Salad
3 Ears Corn
1 handful each of Red Cherry Tomatoes, Orange Cherry Tomatoes
Salt, Pepper
Fresh Chives & Basil
Extra Virgin Olive Oil – Use the good stuff
Slice the kernels off of the corn into a large bowl, dip your hand into running water then drag it through the corn and most of the silk will attach it self to your hand. Slice the tomatoes and herbs, add salt and pepper to taste, mix, then top with really good extra virgin olive oil.
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Yummy, it was super delicious. Thanks again Chad!
Sweet!! Dinner at Chad’s!! Keep up the good work bud…
One of my favorite uses for all that CSA corn – I add avocado and a bit of lime juice to mine.