The sounds of summer evening creatures sing louder tonight. An early September moon and citronella candles light the back patio as I think about savoring summer produce. Wait - when did it start becoming dark at 7:45pm? And, where did these crispy, brown leaves fall from?
Here’s the thing: summer is coming to an end. The sweet corn, delicate herbs and Jersey tomatoes (that we’ve grown fond of) will be no more. Goodbye to nectarines and patty pan zucchini. See you later squash blossoms. We must embrace these things over the next few weeks to get the most out of summer. Slow down pumpkin spice latte-people, I’m not ready!
There is a recipe below for summer corn salad as well as other ideas to ‘get the most out of summer' with ingredients from the Collingswood Farmers’ Market.
summer corn salad
yield: 4 small servings (as a side)
4 ears fresh corn (or 2 cups), shucked and kernels removed
1/2 cup cherry tomatoes, sliced lengthwise
1/4 cup red onion, fine dice
1-2 sweet peppers, small dice or larger
2-3 tablespoons cilantro, chopped (plus more for garnish)
2-3 tablespoons extra virgin olive oil (plus more to finish)
2-3 limes, quartered
sea salt and freshly ground pepper, to taste
1 avocado, to finish, optional
flaky sea salt, to finish, optional
Prepare and measure each ingredient before mixing. Do not mix ingredients until ready to serve.
About 15-20 minutes before mixing/serving the salad, sprinkle 1/4 teaspoon salt over the sliced cherry tomatoes and stir. Let stand for at least 10 minutes to macerate and release juices.
In a large mixing bowl, add corn, macerated cherry tomatoes and their juices, red onion, sweet pepper(s), cilantro, 2 tablespoons olive oil and the juice of 1 lime. Lightly toss or fold the ingredients together. Taste and season with salt and pepper or more lime juice as needed.
Portion the mixture into 4 serving bowls and garnish each with 1 lime wedge, small chunks of avocado, cilantro, and a light sprinkle of flaky sea salt. You can also hit each bowl with a splash of olive oil.