The fresh corn and tomatoes are now appearing in our farm-share and at the local farm stands. Also, it's really hot. The obvious solution: Caprese Salad and Corn Fritters.
Caprese Salad is one of the simplest, most elegant salads out there. Tomato, fresh mozzarella, and basil leaves, with some oil, salt and pepper. Cool, subtle, and delicious. As a bonus, like so many Italian dishes, it patriotically displays the colors of the Italian flag. (The United States and other red-white-blue countries are all handicapped by the lack of blue foods to include in national dishes.)
The corn fritters were mostly a way to use up a couple of left over ears of corn. It's also pig-easy: cut the corn off the cobs, mix together with a large egg, a minced green onion, grated cheese, and a chopped small pepper (I don't know what kind of pepper it was, but it was a mild one). Flavor with salt, pepper, and a generous amount of cumin. Add flour until the mix is the right thickness for a batter. I can't be more specific than that, but stop just before you think you've added enough. Fry in about half an inch of oil until brown.
Accompanied by a butter-smooth Gascon white wine.
Comments