Here in D.C. the weather has seriously heated up. It’s been nearly 100 degrees during the past week and there is an inclination to either be in a body of water cooling off, or inside in air conditioning! But in those moments of feeling the heat, it’s important to remember to savor this season and everything it has to offer: the slower pace, longer days, being outdoors, evening sunset drinks, time on the water, fireworks, friends, corn bursting with flavor, sun sweetened tomatoes…it truly is a magical time of year.
I pulled together this salad just to enjoy those summer moments and things we love: farmer’s market corn and tomatoes, and basil from the garden.
1 pint cherry tomatoes
4 ears of corn
2 Tbsp. extra virgin olive oil
2 sprigs of fresh basil
pinch of sea salt
squeeze of lime juice (optional)
Preheat your oven and your grill. (you can do all the cooking on your grill if you have a good grill roasting pan.)
Remove a few outer layers of the corn husk, cut off the silks on the top, and then expose about half an inch of corn kernels on 2 opposite sides of the corn cob. Place the cobs on the hot grill and cook, turning at least once, for about 5-10 minutes, or until you see a few of the kernels looking a tiny bit charred. Remove from heat. Once cool enough, peel off the husks (most of the silks will have burned away.) Cut the kernels off the cob holding the top of the cob and running a knife from top to bottom.
Place the pint of cherry tomatoes on a baking sheet, drizzle with olive oil and sea salt, and roast for about 15 minutes, stirring once. You’ll know the tomatoes are cooked when they look withered and charred in some places.
Combine the fresh corn, cherry tomatoes, fresh basil, sea salt and EVOO in a bowl, and serve at room temperature.