Dinner Tonight: Amagansett Raw Corn, Tomato, and Snap Pea Salad
When looking for recipes to cook, I sometimes head to Food52 and look for the little widget on the side that tells you how many people are currently viewing their recipes. Big surprise that on a day in early August the most popular recipe was the Amagansett Corn Salad made of raw fresh corn, cherry tomatoes, snap peas, and not much else. The idea of raw corn might seem odd but as long as the corn is super fresh, it's all sweetness.
When looking for recipes to cook, I sometimes head to Food52 and look for the little widget on the side that tells you how many people are currently viewing their recipes. Big surprise that on a day in early August the most popular recipe was the Amagansett Corn Salad made of raw fresh corn, cherry tomatoes, snap peas, and not much else. The idea of raw corn might seem odd but as long as the corn is super fresh, it's all sweetness.
- 1 medium red onion diced
- freshly cracked pepper
- 8 ears fresh corn stripped from the cob with a knife
- 2 quarts cherry tomatoes halved or quartered depending on size
- 3 tablespoons high-quality balsamic vinegar
- 1 quart sugar snap peas
- 1 handful basil leaves roughly chopped
- coarse sea salt such as maldon
- 4 slices thick crusty bread grilled or toasted
- Carbohydrate 218.246574192802 g
- Cholesterol 0 mg
- Fat 13.4696687789556 g
- Fiber 25.2808434434942 g
- Protein 29.9810787063702 g
- Saturated Fat 1.90933149694074 g
- Serving Size 1 1 Serving (657g)
- Sodium 112.445743068006 mg
- Sugar 192.965730749308 g
- Trans Fat 1.98127723402616 g
- Calories 1070 calories
Step-by-step
- Bring a pot of salted water to boil, and prepare an ice bath.
- Cook the sugar snap peas until bright green and still slightly crunchy, 1-2 minutes.
- Drain and transfer them to an ice bath to rapidly cool.
- Remove to a cutting board, dry, and remove the string along the pea pod, then cut into thirds.
- Toss the corn, tomatoes, onion, snap peas, and balsamic in a bowl.
- Season to taste with salt and pepper.
- Allow to sit for at least five minutes—and as long as a few hours—to let the flavors marry.
- Stir in the fresh basil and serve with grilled bread.
A Summer Evening's Delight: The Amagansett Corn Salad
Summer evenings often call for light, refreshing meals that don't require hours in the kitchen. This Amagansett Corn Salad is the perfect answer. I first stumbled upon this recipe during a summer evening spent browsing through food blogs. The idea of eating raw corn initially surprised me, but the promise of a vibrant, flavorful salad won me over. And let me tell you, it didn't disappoint!
The beauty of this salad lies in its simplicity. It showcases the natural sweetness of freshly picked corn, the burst of juicy tomatoes, and the crisp snap of sugar snap peas. The balsamic vinegar adds a tangy depth that perfectly balances the sweetness, while a sprinkle of fresh basil lends a fragrant touch. This salad is not just a meal, it's an experience; a celebration of summer's bounty. The preparation is quick and straightforward – perfect for a weeknight dinner or a casual gathering with friends.
Why Raw Corn? The question many might ask is: why raw corn? The answer is simple: freshness. When the corn is super fresh, it’s incredibly sweet and juicy. Cooking it would only diminish its delicate flavor and delightful texture. The sweetness of the corn is the star of this dish, and using raw corn allows this natural sweetness to shine.
Beyond the Recipe: This salad is incredibly versatile. Feel free to experiment with different types of tomatoes. Heirloom tomatoes, with their vibrant colors and unique flavors, would make a stunning addition. Similarly, you can add other vegetables that complement the corn, tomatoes, and snap peas. Think thinly sliced cucumbers, bell peppers, or even avocado for a creamy texture. The possibilities are endless!
A Summer Staple: This Amagansett Corn Salad has quickly become a summer staple in my home. Its ease of preparation, refreshing flavors, and vibrant colors make it a perfect dish for any summer occasion. It's equally satisfying as a light lunch, a side dish for a barbecue, or a simple yet elegant dinner. I often prepare a larger batch and keep it in the refrigerator for a quick and healthy meal throughout the week. The flavors actually deepen and become more harmonious as the salad sits, allowing the ingredients to meld beautifully.
Serving Suggestions: I often serve this salad alongside grilled bread or fish. The slight char of the grilled bread provides a lovely contrast to the freshness of the salad, while the flaky texture of grilled fish complements the vibrant flavors. However, you can also pair it with grilled chicken, tofu, or even just enjoy it on its own. The possibilities are truly endless!
More than Just a Salad: This salad transcends the ordinary. It's a celebration of fresh, seasonal ingredients, a testament to the simplicity of great flavors. Its vibrant colors and refreshing taste make it the ideal summer dish. Prepare to be amazed by the surprisingly delicious taste of raw corn, and the harmony of flavors that this simple recipe creates. It's a summer memory in a bowl, and a dish I'll be making time and again.
Enjoy the Taste of Summer!
