We’ve been getting some wonderful corn here and when great corn is no longer a luxury in itself, and only then, can I really think about making it some way other than barely cooked, buttered and salted. In other words, it takes a bit for me to get my fill of it each year…
I must be getting to that point because Mark Bittman’s recipe for Corn Salad with Tomatoes, Feta and Mint caught my eye. I have mint in the garden but I was a bit hesitant – and actually reconsidered the herbs when I went to pick it.
In the end, I used a smidge of mint and added basil, and was glad I did – and if I make it again, I’d leave the mint out, altogether. Even with the freshest sweet corn and home-grown tomatoes, I found this salad needed a little something more…and in went just a touch of vinegar. Sorry, Mark, but the tomatoes on their own just weren’t acidic enough to give this salad any personality…
I guess maybe it’s enough just to say I was inspired by Mark Bittman’s recipe, because I made a few other changes. Out went most of the olive oil, I drained my tomatoes so the salad wouldn’t be too, too watery and I cooked the corn just a smidge. About three minutes in simmering water.
When I read the reviews on the recipe, I cringed a bit when I saw statements like “I had some fresh corn in the fridge…” Guys, that statement is an oxymoron – there’s no such thing as fresh corn from the fridge. Don’t refrigerate your sweet corn! Buy it and use it in a day or two.
And for optimum freshness, don’t open the husk before you buy…just lightly run your thumb along the length of the corn to get a feel for the size of the kernels and then press across the upper portion; those kernels will be slightly smaller but you’ll be able to feel if they have enough give or are skimpy.
Corn, Tomato & Feta Salad
- 2 to 3 ears of corn, lightly cooked in simmering water for about 3 minutes
- 2 medium tomatoes, cut into small chunks and drained for several minutes
- 4 ounces feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar (or to taste)
- 1/4 cup fresh basil, cut in a chiffonade
- salt & pepper to taste
Cut corn off cob, add to bowl with the rest of ingredients and toss. Serve room temperature or chilled.
from the kitchen of www.frugalhausfrau.com
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 128! Many of my fave bloggers hang out there every weekend!