Sweet corn has arrived at local farm markets.
Let’s all pause for a collective “Hallelujah!”
Now, let’s get eating.
Sweet corn needs little more than boiling water, butter and salt to let it shine, but for the sake of being creative culinarians, try it out in a few other recipes.
Here’s one for Crab, Corn and Tomato Salad with Lemon-Basil Dressing that combines many fresh summer tastes in one dish.
— Lisa Abraham
CRAB, CORN AND TOMATO SALAD
WITH LEMON-BASIL DRESSING
1 tbsp. grated lemon rind
5 tbsp. fresh lemon juice, divided
1 tbsp. extra virgin olive oil
1 tsp. honey
½ tsp. Dijon mustard
¼ tsp. salt
⅛ tsp. freshly ground black pepper
1 cup fresh corn kernels, about 2 ears
¼ cup thinly sliced fresh basil leaves
¼ cup chopped red bell pepper
2 tbsp. finely chopped red onion
1 lb. lump crab meat, shell pieces removed
8 slices (¼-inch thick) ripe beefsteak tomato
2 cups cherry tomatoes, halved
Combine rind, 3 tablespoons juice, oil, honey, mustard, salt and pepper in a large bowl, stirring well with a whisk. Reserve 1½ tablespoons of this dressing. Add remaining 2 tablespoons juice, corn, basil, bell pepper, onion and crab to bowl with dressing; toss gently to coat.
Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon of the reserved dressing over each plate. Top each serving with 1 cup of the corn and crab mixture.
Makes 4 servings.
— Adapted from Cooking Light: Cooking Through the Seasons
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.