There is some seriously sweet corn coming onto the market now. When it’s good, nothing more than a quick steam, a light rub with butter and a pinch of salt are sufficient to delight. You want to save calories? Rub your cob with a wedge of fresh lime and a splash of Tabasco for a tasty treat. I like to make salads that feature the sweet kernels mixed together with other ripe, local ingredients.
Chef Jimmy Bradley (The Red Cat, NYC) prepares this terrific corn salad with asparagus, tomatoes and potatoes. I’m in.
6 small Yukon Gold potatoes, diced (4 cups)
1 pound thin asparagus, trimmed and cut crosswise into 1 1/2-inch pieces
6 ears fresh corn, shucked, kernels removed from the cob (about 5 cups)
5 ripe plum tomatoes, seeded and diced
1 tbsp chopped thyme
1/4 cup plus 2 tbsps extra-virgin olive oil
Freshly ground black pepper
Fill a large pot halfway with cold water. Season with salt and bring to a boil. Add the potatoes and boil until tender to a knife-tip, approximately 5 minutes. Drain through fine-mesh strainer and set over another pot. Transfer the potatoes to a large mixing bowl and return the water to a boil over high heat. Add the asparagus and boil until al dente, approximately 2 minutes. Drain and add to the bowl with potatoes.
Heat a wide, deep-sided, heavy-bottomed sauté pan over medium-high heat. Add the corn in batches, to avoid crowding, and toast until lightly browned, approximately 3 minutes. As each batch is done, add it to the bowl with the potatoes and asparagus. Add the tomatoes, thyme and oil, and season with salt and pepper. Toss, divide among individual plates, and serve warm.
NOTE: You can use other potatoes such as Red Bliss or fingerling in place of Yukon Gold.
Warm Corn Salad
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