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What's for Dinner: Warm Jersey Corn Salad
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Warm Jersey Corn Salad
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Warm Jersey Corn Salad
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It wouldn't be Fourth of July without corn, but it doesn't necessarily have to come on the cob. This super-easy salad, dreamt up by Jimmy Bradley of New York City's The Red Cat, pairs summer's favorite veggie with cooked potatoes and tender asparagus.
I substituted a cup of halved cherry tomatoes.
- Salt
- 6 small Yukon gold potatoes, diced
- 1 pound thin asparagus, trimmed, cut crosswise into 1 1/2-inch pieces
- 6 medium-size ears fresh sweet corn, kernels removed (4 1/2 to 5 cups)
- 5 ripe plum tomatoes, seeded and diced
- 1 tablespoon chopped fresh thyme
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Fill a large pot halfway with cold water. Season with salt and bring to a boil. Add potatoes and boil until tender to a knifepoint, about 5 minutes. Drain through a fine-mesh strainer set over another pot. Transfer potatoes to a large mixing bowl and set aside. Bring water back to a boil over high heat. Add asparagus and boil until al dente, approximately 2 minutes. Drain and add to the bowl with potatoes.
Heat a wide, heavy-bottomed saute pan over medium-high heat. Add corn in batches, to avoid crowding, and toast until lightly browned, about 3 minutes. As each batch is done, add to bowl with potates and asparagus. Add tomatoes, thyme and oil, and season with salt and pepper. Toss, divide among individual plates, and serve warm.
Serves 6.
-- "I Love Corn" by Lisa Skye (Andrews McMeel Publishing, June 2012, $19.99)
You'll find more corn recipes for your Fourth of July cookout in Thursday's Food & Flavor section or at post-gazette.com/food.
First Published July 4, 2012 12:00 am
