Seasonal favorites: Corn and tomatoes

September 17, 2009|By RICK NELSON / Minneapolis Star Tribune

Sweet-corn season is finally here and, unfortunately, it never lasts long.

This always-anticipated late-summer jewel tastes great on its own -- aided, perhaps by a shake of salt and a pat of butter -- but it also shines in soups, salads, side dishes and more.

Consider this possibility:


o Serves 6.

If unable to find the softer type of aged Manchego cheese that crumbles, substitute the more common type that has a Cheddar-like consistency and grate it instead. Adapted from "At Home With Magnolia" by Allysa Torey (Wiley, $29.95).

6 ears sweet corn, husks and silks removed
1-1/2 cups halved cherry tomatoes
3/4 cup finely chopped red onion
1/4 cup freshly chopped flat-leaf parsley
6 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1 cup (about 5 ounces) crumbled aged Manchego cheese


Place corn in a large pot, cover with water and cook over high heat. When water comes to a boil, remove corn from heat, drain and cool. When cool, cut kernels from ear, reserving kernels.

In a medium serving bowl, combine 3 cups cooked (and cooled) corn, tomatoes, onion and parsley. Add olive oil and lemon juice and toss to coat. Season with salt and pepper to taste, crumble cheese on top and serve.

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