Friday, April 18, 2014
Inquirer Daily News

Amagansett Corn Salad

Makes 8 servings

8 ears of white corn

2 quarts cherry tomatoes

3-4 tablespoons high-quality

   balsamic vinegar

1 medium red onion

1 quart sugar snap peas

   (optional)

1 handful roughly chopped

   basil or flat-leaf parsley

   (optional)

Salt, preferably a coarse sea salt such as Maldon

Pepper

1. Strip raw corn from ears. You can use a fancy corn stripper or just run your chef's knife down the side of each ear about 8 times.

2. Slice all cherry tomatoes in half or quarters, depending on your preference.

3. Chop the red onion into a large dice.

4. If using the sugar snap peas (they can be hard to find when the corn and tomatoes are available - their seasons barely overlap, and even then you're likely getting corn and tomatoes from the South and sugar snaps from the North.) Anyway, if using them, cut in half or thirds to make more bite-sized. If you're not using them, and you want a little green for visual appeal, some roughly chopped basil or flat-leaf parsley will do the trick.

5. Toss all vegetables in a bowl, along with the vinegar, salt, and pepper.

- From The Food 52 Cookbook, by Amanda Hesser and Merrill Stubbs (William Morrow, 2011)

Per serving: 92 calories; 3 grams protein; 21 grams carbohydrates; 7 grams sugar; 1 gram fat; no cholesterol; 74 milligrams sodium; 4 grams dietary fiber.
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