Recipe: corn salad.
At the greenmarket, I scored two of my favorite herb plants to have in the window garden: mint and thyme.
Also can not get enough of corn this summer, so I made a variation of this corn salad recipe by Mark Bittman. The nice thing about this kind of recipe is you can really improvise by tasting and adjusting along the way.
ingredients (in no particular order and without any exactness)
4 ears of corn
pint of grape tomatoes (or whatever tomatoes you have on hand)
generous amount of mint (I used about 1 full tablespoon after it was chopped down)
less generous amount of thyme (maybe 0.5 tablespoon when chopped)
feta cheese (about 1/3 cup)
olive oil (about 0.5 tablespoon)
butter
garlic clove
salt & pepper
arugula (optional)
1. Cut the kernels off all the corn and throw it in a pan with a generous spoonful of butter and garlic. Add salt and pepper (just remember to go easy on the salt knowing feta is coming)
2. Let corn cool for a bit and then toss in a bowl with halved grape tomatoes and dash of olive oil. (Mark Bittman adds a lot more olive oil, but I did less because to be honest with you, I added a fairly generous amount of butter to the corn. He also recommends eating the corn kernels raw… which I am intrigued by but may never get to try because I love giving it a quick sauté in butter!)
3. Crumble in the feta. I added in a conservative amount, feeling it is better to add more on top when plated.
4. Toss and add any extra salt/pepper to taste. Serve on top of a bed of arugula (or not).
