Recipe With Heart
High Summer Salad! Potato Tomato Corn Delight
July & August
Cool Corn Facts
- An average ear of corn has about 800 kernels.
- Of the top 4 crops grown in America today (corn, soybeans, alfalfa, and grain sorghum), only corn is native to America.
- Cooking corn is the best way to release its disease-fighting antioxidants.
Storage, Prep, & Usage Tips
- Store the corn within its husk in the fridge. Use within a few days of purchase.
- Choose cobs with green husks that still have their tassels.
- Corn is best cooked as soon after picking as possible.
- Corn can be boiled, creamed, and grilled.
- Add a handful of fresh, raw kernels to salads and salsa for extra crunch.
Potato Tomato Corn Salad with Fresh Basil
INGREDIENTS (♥ = Fresh from the Catskills!)
1 pound of potatoes ♥
5 medium ears of corn (about 3 pounds) ♥
1 pint of grape or cherry tomatoes ♥
1 small onion sliced (about ½ to ¾ cup) ♥
1 large bunch of basil ♥
¼ cup of extra-virgin olive oil
2 large lemons juiced
Salt and Pepper to taste
- Place your potatoes in a large pot of salted water, and bring to boil. Cook until fork tender, about 15 minutes. Fish out the potatoes, and place them in a bowl of ice cold water.
- Break each ear of corn in half, and cook in the same boiling water for 5 to 7 minutes. Until the corn is tender, but not soft. Remove the potatoes from their ice bath, and cut into quarters. Place the potato quarters into a large bowl, and put the corn in the ice bath.
- Remove the corn kernels from the cob, and add to the bowl of potatoes. Add the tomatoes, onions, basil, olive oil, and lemon juice. Toss gently, season with salt and pepper, and serve!
Sources for Facts, Tips, & Recipe