Recipe: Corn, Tomato, and Summer Squash Salad

 

by Judy Bloom

My mother was born on a small farm in Rensselaer County, NY. Corn and tomatoes are part of my DNA. Throw in some roasted summer squash, and I’m back to my roots.

Recently I’ve taken to sautéing corn kernels in a cast iron skillet with a bit of olive oil to bring out more of the sweetness. Roasted tomatoes and summer squash, fresh herbs and a simple citrus vinaigrette complete the dish. I use a toaster oven for roasting to keep the kitchen cooler during the dog days of summer.

 

Recipe

4 servings Ingredients: Salad: 2 ears of corn, remove kernels with a serrated knife. Remember to scrape the milk from cob! 1 pint cherry tomatoes, halved 2 small summer squash, cut into 1/2” cubes, approximately 1 1/2 C Olive oil Salt and pepper to taste 1 seriously large handful of minced mixed herbs (parsley, celery leaves, chives) Feta or goat cheese (optional) Simple Citrus Vinaigrette: 1/4 C freshly squeezed lemon or lime juice (zest before juicing and reserve for later) 1/3 C fruity olive oil S&P to taste

 

Directions:   1. Heat cast iron skillet and add 1T olive oil. 2. Add corn kernels and sauté quickly until corn appears charred, and the aroma is irresistible. 3. Heat oven to 400º. 4. Combine tomatoes and squash with 2T olive oil, salt and pepper. 5. Place on a roasting pan with sufficient space around veggies. 6. Roast veggies until lightly browned, and fork tender, about 15 - 20 minutes. 7. Remove from the oven, and add to a large bowl with corn. 8. Allow to cool slightly. 9. Whisk together vinaigrette ingredients, add dressing and zest to still warm veggies. Mix together well.  9. Add herbs when completely cool. 10. Add some feta or other goat cheese, if using. Tips & Tricks: What to do with SUYO LONG, that unusual green question mark in our boxes this week? Suyo Long is also known as Japanese or Chinese Cucumber. Despite it's off-putting prickles, it's  quite a versatile vegetable. It's sweet and "burpless" and can be eaten raw or cooked. Try slicing it thinly, after peeling,  and marinate slices in a combination of toasted sesame oil, tamari, lemon juice, and rice wine vinegar. Finish off with black sesame seeds and minced cilantro or chives.