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- Category: Past Issues
Greetings. It seems like most gardens have been quite productive this year. The heat has been great for so many crops which sometimes falter a bit in the northeast. There is nothing like a home-grown tomato, and native corn is a summer staple. Here are two simple ways to make the most of their fresh, summer flavors.
Simple Corn Saute
3- 4 ears of corn
4 tablespoons butter
salt and pepper, to taste
chopped, fresh herbs, optional
Cut corn from ears. Heat butter in a large sauté pan over medium heat.
Add corn, and sauté for about 5 - 10 minutes, stirring occasionally. Season to taste. Note: The kernels will begin to caramelize and become sweeter with longer cooking, similar to grilled corn on the cob.
Corn and Tomato Salad
2 cups fresh corn (uncooked)
1 lb. chopped tomatoes
¼ cup thinly sliced red onion, optional
2 tablespoons olive oil
1 tablespoon red wine vinegar, or cider vinegar
6 fresh basil leaves
2 sprigs fresh oregano
salt and pepper, to taste
Combine corn, tomatoes, onion, oil and vinegar.
Thinly slice basil leaves, and add to corn-tomato mixture.
Remove oregano leaves from stems, and add to corn-tomato mixture.
Add salt and pepper, to taste.