A Late Summer Meal
From Gail's Kitchen
At the height of sweet corn and tomato season I'm one happy camper. I could live on corn-on-the-cob and tomatoes. If it's not a simple sandwich of tomatoes just picked from my garden on fresh crusty sourdough bread with a smear of mayonnaise (one of my favourite lunches), then it's often a salad of tomatoes and some sort of cheese—usually feta or blue cheese. Add an ear or two of corn and my meal is complete.
Try to buy your corn directly from a farmer who can guarantee that the corn he or she plants is non-GMO. Organic farmers only plant non-GMO crops, so you know what you're getting when you buy from a certified-organic farm.
Shuck your corn and remove all of the corn silk. Bring a large pot of water to a rolling boil. Do not add salt or sugar. Add your corn to the pot (no more than 6 to 8 ears at a time, depending on the size of the pot). Bring the water back to a rolling boil, cover the pot, and turn off the heat. (Move the pot off of the burner if using an electric stove.) Your corn will be ready to eat in 10 minutes. Serve with unsalted butter and sea salt.
The Best of Summer Tomato Salad
Makes 4 servings
1 lb ripe tomatoes, cut in wedges
1/3 to 1/2 cup crumbled feta or blue cheese
3 tbsp extra virgin olive oil
1 tbsp red wine or sherry vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
Leaves of a fresh herb of your choice
In a large bowl, combine the tomatoes, cheese, oil and vinegar. Add salt and pepper, to taste. Top with the herbs.