To our amazement the folks at Gill Farms have done it again – miracle of miracles! They have corn on the cob ready to eat the first week in July and the tomatoes are just coming in too – little cherry tomatoes right now, but in my book that’s still miraculous! Granted, the weather this year has been wonderful for our local farmers – it’s so nice when they get some breaks. We’ve had lots of sun, warm weather and sufficient rain (until just recently) to provide an excellent growing season. We so loved that first bite of butter and sugar corn at our 4th of July BBQ – it was deeelicious.
None of us are tired yet of just eating it straight from the cob, but soon enough we’ll be looking for other ways to enjoy eating fresh corn. Here’s a recipe that makes a wonderful dish to take to a neighborhood pot luck or serve at home to your family and friends.
Black Bean & Corn Salad
Chef Richard Erickson, Bistro-to-Go
1/3 cup apple cider vinegar or fresh lime juice
2 T minced garlic
1 tsp ground cumin
1 T chili powder
1/2 cup olive oil
2 (15 oz) cans black beans, rinsed and drained
4 cups fresh corn, from about 10 ears
1 lg red pepper, finely chopped
1 lg red onion, finely diced
1 small bunch scallion, chopped
1 cup fresh cilantro, chopped
salt and pepper to taste
Whisk together vinegar or lime juice, garlic, cumin, and chili powder. Add the oil in a slow stream, whisking, until combined well. Set aside
Combine the beans, corn, pepper, onion, scallion and cilantro in a large bowl and toss with the vinaigrette. Adjust seasoning and serve.
This is a great recipe for leftover corn on the cob. It keeps well and is a much appreciated and colorful addition to any picnic or barbeque. It can be served on a bed of lettuce, Boston or Bibb work great, and garnished with avocado to dress it up and serve as a first course. The quantities are not terribly important, it can be a bean salad with corn or a corn salad with beans. Tomatoes are a welcome addition and even a jar of salsa can be added in a pinch.