Unlike the rest of the internet, which seems to have moved onto all things FALL, I’m still here.
Totally not wishing away the days of achingly warm weather because the cold and being stuck inside and FLU SEASON on top of ETERNAL CORONA SEASON is going to be a total s***show.
Let’s not make winter come any sooner than it has to, mmkay?
I’m not joking when I say my Instagram feed has been overtaken by visions of pumpkins, sugar plums, and *gasp* Christmas cookies.
IT IS AUGUST and you won’t be seeing any of that nonsense from me until at least September 1st.
I have a modicum of self control. On occasion.
If you’re still with me and haven’t fled to the blog archives in search of a recipe for apple pie, then hello and welcome.
Let’s make corn salad!!
This is not just about the corn, but is actually a celebration of all things summer.
It’s fresh and almost no-cook and will make your taste buds spin.
Sweet summer corn gets paired with the freshest heirloom tomatoes, a super simple vinaigrette, any cheese of your choice (we had “squeezy cheese” aka fresh mozzarella, as Remy calls it), pistachios for crunch, and all the fresh herbs. Top it all off with homemade chewy-but-crispy croutons and you have yourself a meal.
The recipe, which comes from Anna Jones’s The Modern Cook’s Year, claims to serve 4 but Mike and I devoured it all in one sitting and were not the least bit sorry about it. I suspect you could stretch it to 4 if you’re serving it more as as side dish and/or if you haven’t expended your entire self control quota on resisting making pumpkin bread. Ahem.
- 2 slices of good bread (I used focaccia)
- olive oil
- kosher salt and black pepper, to taste
- 2 ears of corn
- 1 lb heirloom tomatoes
- 4 scallions, thinly sliced
- 2 tbsp red wine vinegar
- ¾ cup shelled pistachios
- 4 oz fresh mozzarella, cubed
- small bunch of mint, leaves picked
- small bunch of basil, leaves picked
- Heat oven to 425F.
- Tear or cut your bread into bite-sized chunks. Lay on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast for 10-15 minutes or until crispy on the outside but still tender and chewy on the inside.
- For the salad, cut the corn kernels from the ears of corn and place them in a large bowl. Cut the tomatoes into bite-sized wedges and add them to the bowl with the corn. Add in the scallions and red wine vinegar. Season to taste with salt and black pepper.
- Once the croutons are ready, crumble the pistachios, mozzarella, fresh herbs, and 3 tbsp olive oil to the salad bowl. Toss gently to combine. Season to taste with salt and black pepper. Toss in the croutons just before serving.