Every summer its a race for the farm to get corn. Tomatoes from the pots out back. This year we’ve had to purchase as the June rain slowed everything down. It’s not summer till We have a dinner of only Grilled corn on the cob with tomato salad.
Corn on the Grill
Peel back the husk and leave attached to the bottom of cob. Remove all the silk by gently rubbing in finger tips. spread ear with soft butter and add a pinch of salt. wet the husks by dipping into a bowl of water. pull up hush and spread leaves around to cover the kernels. Roast on upper warming rack with a grill temp of 350-400F for 10 mins and then roll over the ears and grill for another 10 mins. Check if ears are done by pulling back a leaf of two and if a few kernels have a light brown color, you are ready to eat.
Tomato Salad
Slice tomatoes across their sides like you would for a sandwich about 1/3-1/2 inch thick. Take a large plate and drizzle on some balsamic vinegar and place tomato slices on it. drizzle with EVOO (olive oil), a little oregano, parsley and pinch of salt. Thin slice yellow or red onion (my favorite) and break apart and spread over tomatoes. Slice fresh mozzarella cheese cut the same thickness as the tomato and place a slice on each tomato slice. drizzle more balsamic vinegar and olive oil. A pinch of pepper and refrigerate for a few minutes to cool everything down. Serve with a crusty bread.
Enjoy Summer’s Bounty
1 comment:
This sounds delicious, I wish I had a grill!
Post a Comment