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A Field of Mature Cornstalks
Ready for Harvest
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La Belle Cuisine
Corn and Tomato Salad
New York Times
2 tablespoons olive oil
Kernels from 3 ears of corn
4 ripe tomatoes
1/2 cup diced red onion
1/4 cup diced black olives
1/4 cup diced red pepper
1 teaspoon chopped thyme
2 cloves garlic, sliced thinly
salt and pepper to taste
1/4 cup finely grated parmesan cheese
1. Heat 2 tablespoons of olive oil in a sauté pan, add the
and cook gently over medium heat until the corn begins to
color. Stir occasionally.
2. Meanwhile, remove the caps of each tomato with a knife. Scoop out
flesh and seeds and set aside. Salt the tomato halves and place
on a plate to extract some of the moisture.
3. Remove as much of the solids as possible from the reserved tomato
discard the seeds and liquid.
4. When the corn is browned slightly, add the onion and stir, then add
olives, peppers, thyme, tomatoes and sliced garlic. Stir and cook.
and pepper to taste. Stir and cook for about two minutes.
Place in a mixing
5. Add half of the Parmesan and toss.
6. Place the tomato halves in an oiled baking dish and stuff them until
are full to overflowing. Sprinkle with remaining Parmesan. Place
the pan in
a 350 degree [F] oven. Place the caps in another oiled pan, sprinkle and put
them in the oven. Bake for 40 minutes.
7. Cover each tomato with its cap and place it on a serving plate. Scoop
any of the vegetable mixture that fell into the pan, along with any
and sprinkle on the plate as a garnish. Serve hot as a side dish,
or cold as
a luncheon salad.
Corn Cob Salad
Good Morning America August 2001
2 1/2 pounds heirloom tomatoes of different sizes and
such as Cherokee Purple, Brandywine, Sun Gold,
6 ears fresh corn, shucked and cut into 1 1/2-inch pieces
2 red onions, peeled, halved and cut into 1-inch chunks
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 bunch basil, leaves removed
Salt and freshly ground pepper to taste
1. Cut the tomatoes into chunky pieces and place in a large
cherry tomatoes in half. For larger tomatoes, cut in half, slice
core, and then cut into chunky pieces.
2. Add the corn and the onions to the tomatoes and toss to combine.
3. In a small bowl, whisk together the vinegar, olive oil and sugar. Pour
this vinaigrette over the corn salad and stir to coat. Add the basil and
season well with salt and pepper.
Let the salad sit at least 30 minutes to let the flavors develop before
serving. To serve, stir well to coat ingredients with vinaigrette. Garnish
with fresh basil if desired.
Corn and Red Pepper Salad
“Remember Mexicorn? (It may
still be around, come to think of it.) It was
Green Giant's canned corn with
some little green and red peppers, completely devoid of hotness. That was on
my mind when I had this terrific salad in
California a couple of weeks ago.
It was so good that I've been on a fresh
corn kick ever since.
Here is my version of a great cool corn salad, inspired
by the one I had on
the lawn of Meadowood in the Napa wine country.”
Serves eight to twelve
3 red bell peppers
4 large ears fresh corn
1/2 cup finely sliced green onions,
tender parts only
1 bunch watercress well washed and picked
1/4 cup very thinly sliced red onion
2 cloves fresh garlic, chopped very fine
1/4 cup extra-virgin olive oil
1/4 teaspoon Tabasco jalapeno pepper sauce
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/2 teaspoons salt
1/2 teaspoons black pepper
Shop for the TABASCO(R) family of flavors-Original Red Sauce, Green Sauce, Garlic Sauce and Habanero Sauce.
1. Roast the red
peppers under the broiler until the skins are dark brown. Turn them
frequently to brown the surface all around. Remove the
airtight plastic container and let them sit in their own
steam for three
2. As soon as the peppers cool enough to handle, pull the stem out. This
will usually also remove the seeds and most of the membrane from the inside.
Then peel the brown skin off. Do all this over a bowl to collect
3. Slice the peppers into strips and toss with the collected juice in a
4. Bring a large pot of water to a rolling boil. Shuck the corn and put it
into the boiling water. When the water returns to a boil, turn the heat
off and let the corn steep in the water for five minutes more.
5. When cool enough to handle, cut to corn off the cob with a sharp
Add to the bowl with the roasted peppers.
6. Whisk the garlic, vinegars, Tabasco, and salt to make a vinaigrette.
Pour it over the corn and pepper salad.
7. Cover and refrigerate long enough to cool. Add the watercress
green and red onions, and toss.
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