Summer Corn Salad

SummerCornSalad

Summer brings a lot of amazing things – sun, longer days, vacation, and an excuse to drink rose like water. Summer’s bounty food wise is a marvel. Starting right about now and continuing until early-september farmer’s markets are overflowing with sweet corn, tomatoes, berries, and so much more. I don’t like to pick favorites with food but I have to say, I wait all year to eat just-picked sweet corn and sun-ripened tomatoes.

This salad is a flavorful, light, and healthy, recipe that makes use of those two amazing summer ingredients. Serve it alongside anything fresh off the grill. This past weekend in Sag Harbor we paired it with grilled whole lobster basted with an herb garlic butter.

Summer Corn Salad (Serves 6-8) 

  • 4 cups of cooked corn, cooked in the husk on the grill or steamed and cut off the cob.
  • 3 cups cherry tomatoes, halved
  • 6 large basil leaves, chiffonaded (cut into thin strips)
  • 1/3 cup feta, crumbled
  • 1/4 cup of your favorite vinagrette
  • salt
  • pepper

Toss all ingredients in a salad bowl and serve!

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Pommes Dauphinoise

Pomme Dauphinoise, Photo Credit: Pippa Biddle

Pomme Dauphinoise, Photo Credit: Pippa Biddle

Potatoes cooked in cream, garlic and rosemary. Really, what objections could you have? For the best results make sure that the potatoes are equal in thickness so that they cook at the same rate. Serve with roast chicken or a good steak and lots of veggies. I most recently made this at a friends house for a dinner party but it is a great dish to throw together whenever you need to feed a crowd and want something fancy looking but quick. Want to get really crazy? Make individual mini-gratin’s in a muffin tin. Layer potato slices and gruyere before pouring the milk mixture over top.

  • 1 cup whole milk
  • 3/4 cup cream
  • 4 cloves garlic, peeled and crushed with the side of a knife
  • 1 tbsp butter
  • 2 lbs Yukon Gold potatoes
  • 1 cup gruyere, grated
  • 2 sprigs fresh rosemary
  • salt and pepper
  1. Heat oven to 425 degrees F.
  2. Peel potatoes (if desired) and slice 1/4″ thick. Use a mandolin if possible to ensure that slices are equal in thickness.
  3. Bring milk, cream, 3 cloves of garlic, and rosemary  to a simmer. Remove from heat and let steep.
  4. Rub baking dish with remaining clove of garlic and butter. Arrange potato slices in dish in an overlapping pattern. All slices should fit in 1 equal layer.
  5. Pour warm milk mixture over potatoes.
  6. Top with grated gruyere and season with salt and pepper.
  7. Bake for about 25 minutes or until browned and potatoes are soft but not falling apart.