Warm Jersey Corn Salad
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.
- 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.
-- "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.