Summer at the farmer’s market is always inspiring. I enjoy wandering the stalls, admiring the colorful produce and imagining dishes to highlight it. Fresh corn and ripe tomatoes catch my eye every time — their vibrant hues and sweet flavors practically beg to be combined.
Sweet White Corn on the Cob
Many friends are choosing to eat more vegetables, whether to improve health or to follow vegetarian or vegan diets. I like serving dishes that satisfy everyone, and adding beans to a salad boosts protein and keeps it filling. For extra protein and richness you can also add cubed, shredded or crumbled cheese if you wish.
Cherry tomatoes on the vine
Cook’s Country notes that corn straight off the cob is the best way to enjoy summer corn, but mixing corn with beans and tomatoes is a close second. The sweet corn, earthy beans and bright tomatoes complement each other beautifully. Their testing revealed a few helpful points:
- Boil the ears of corn only until just tender, then cool them quickly under running water to prevent overcooking.
- Canned black beans work well if rinsed and drained thoroughly to remove packing liquid.
- Choose firm, sweet grape or cherry tomatoes; they release less watery juice than larger tomatoes when diced.
Use fresh sweet summer corn rather than frozen or canned. If you enjoy heat, add some jalapeño seeds or finely minced hot pepper to the salad.
Jane’s Tips and Hints:
When handling hot chiles, wearing disposable gloves protects your hands from capsaicin oils and makes cleanup easier. If you skip gloves, wash hands thoroughly with soap and hot water. The hottest parts of peppers are near the stem — the seeds and white ribs (veins) — so remove them to reduce heat.
Kitchen Skill: Mincing fresh herbs
Why:
Mincing produces very finely chopped herbs that distribute flavor evenly throughout a dish.
How:
Mincing is the finest form of chopping. For feathery herbs like cilantro or Italian parsley, use a very sharp knife to shave the leaves away from the bunch, discard any large stems, then pile the leaves and chop. Cilantro stems are tender and can be eaten along with the leaves. Keep your knife sharp to reduce bruising. Gather the herbs into a pile and slice across repeatedly, turning the pile and cutting in the opposite direction until the herbs are very finely chopped.
- Dressing
- 6 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp red wine vinegar
- 1 chile pepper, stemmed, seeded, and minced (mild to hot per your taste)
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp table salt
- 1/4 tsp ground black pepper
- Salad
- 8 ears fresh corn, husks and silks removed
- 1 pint grape or cherry tomatoes, halved
- 1 (15.5-oz) can black beans, rinsed and drained
- 6 scallions, thinly sliced
- 2 tbsp minced fresh cilantro
- Finely minced jalapeño or other hot pepper, optional
- For the dressing: Combine the dressing ingredients in a jar with a tight-fitting lid and shake well. Shake again before dressing the salad.
- For the salad: Cook the corn in 6 quarts of boiling salted water until tender, about 3 to 5 minutes. Drain and rinse under cold water to stop the cooking.
- Break each cob in half, stand on the flat end and cut the kernels into a large bowl with a sharp knife. Add the tomatoes, beans, scallions and cilantro and toss. If you like more heat, add finely minced jalapeño. Season with salt and pepper and pour on half the dressing. Toss, taste, and add more dressing if desired. Serve immediately or hold at room temperature for a few hours.
- MAKE AHEAD: Prepare the salad, cover and refrigerate up to a day in advance. Bring to room temperature before serving and refresh with a squeeze of lime juice. Adjust salt and pepper to taste.
- OFF SEASON: In winter, use frozen corn and canned black beans, and skip the tomatoes. Add finely chopped red bell pepper for color.