Down the street from us is a farm stand. It’s a somewhat unusual operation. The farm stand sits on the edge of the farm and the fresh picked produce is brought down to be sold each day. There is a cute little shed in the shape of a red barn and two wagons where the tomatoes, peppers, potatoes, kale and other goodies are kept. All of this is right on a main street not far from the center of town.
If you have the great fortune of having a place like this nearby, you should stop by and check it out. We buy all sorts of fruits and veggies for all sorts of meals here. Once in a while we toss everything together to make what we lovingly call a Farm Dinner.
One of the things they sell is fresh corn on the cob. Do you remember when you were little and you went to town on a nice ear of corn, gnawing at it with delight? It was sweet and juicy and undoubtedly ended up all over your face. Somehow over the last some odd years the sweet juicy flavor threw a fit and stormed out of the grocery store. The farm stand, however, has coaxed it not only into staying but into dancing up a storm. So, this is where you may want to start when putting together this Fresh Corn and Tomato Salad – at the farm stand.
** This recipe is inspired by Grilled Corn and Tomato Salad in the Williams Sonoma Cooking & Entertaining Guide
- 6 ears sweet corn on the cob
- 1-2 packages cherry tomatoes, halved
- a handful arugula (or spinach or other green)
- 1/2 lime, juiced
- 2-3 tbsp fresh chives, chopped
- pinch of cayenne pepper (or red pepper flakes, or anything else with a little spice)
- olive oil
- Cook the corn in anyway you see fit. This can be on the grill for a few minutes, in boiling water for 3 minutes, or cut off the kernels and sauté them in a pan for a 5 or so minutes. Once cooked, if you haven’t already, cut the kernels off the cob and add to a large serving bowl
- Add the cherry tomatoes and chives to the bowl
- Toss with about 2-3 tablespoons olive oil, the juice of half a lime, and a pinch cayenne pepper. Taste and add more olive oil and lime as needed or more of the cayenne pepper if you like it spicy.
- Last, add the arugula and toss gently one last time
The best part of this recipe is its freshness, the flavor in each ingredient. So don’t skimp on buying fresh corn on the cob and fresh tomatoes if at all possible. Where you can skimp is how you cook the corn. Its easiest to just throw it in some boiling water for a couple of minutes, but if you have the time you can always add it to the grill or saute it in a pan.