Well, it’s time for Corn and Tomato Salad!
In the dog days of summer, I rely on the farmer’s market to feed us simply because I sort of cannot be bothered turning on the oven, especially the last month or so. I’ve been making this recipe for years, but recently added in the cheese twist as an homage to one of my fave restaurants, Frankie’s Spuntino, in Brooklyn.
Corn and Tomato Salad, Frankie’s Style:
5 cups sweet white corn kernels, from 7 to 8 medium cobs
juice of one large fresh lemon (preferably Meyer)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 pinch red pepper flakes for extra heat (optional)
1 10-ounce container cherry or pear tomatoes, halved
1/2 cup red onion, small dice
1/4 cup fresh basil, thinly sliced
1/2 cup your choice: ricotta salata, boconcini, burrata, goat cheese, feta – crumbled, diced, whatever!
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Combine lemon juice,red wine vinegar, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients (except cheese) and cooled corn and toss until well coated. Top with cheese of your choice. Serve.
This dish tastes best at room temperature – you can also make a day ahead and add the cheese while you are serving. Just remember to take it out of the fridge and let it come to room temp!