Montauk Pioneer - August 29, 2008

A trip to the farm stands this weekend not only gave me all the main ingredients for my recipe this week; it gave me inspiration for a few recipes in the future (think apple pie, mmmm). Mom and I spent the better half of our Saturday roaming around in Wading River, stopping at every farm stand and apple orchard our little eyes spied. Of course, stopping at the apple orchard was Mom's idea. I really wasn't properly attired for romping around in apple trees, but romp I did, in my capris and flip flops, and we picked a decent amount of apples.

But I'm getting ahead of myself...the apples are for another day, when all the orchards are in full bloom. This week is about August, and August is the month of corn. As the summer season on Long Island comes to an end (bummer) the corn crops are bursting with the sweetest, most succulent corn I've tasted in a looong time. After buying corn (12 for $5.99, bargain!) we paid $2.50 an ear for Lewin's Farms own roasted corn dipped in a vat of butter, and we stood there and ate our corn, not the most dignified thing to do in public, but we didn't care. The corn was delicious, and I couldn't wait to get home and make my corn salad.

Corn is an extremely versatile ingredient, and can be used in everything from simple salads to hearty soups. I like corn right off the cob, and when I'm eating, do not disturb. There's something so satisfying about biting into a cob of corn and having the kernels crunch softly in your mouth as juice pours out. It sends my senses into overdrive, and my mouth is one happy customer. You know what I'm talking about.

We Long Islanders are lucky to have such an abundance of locally grown corn that is some of the best eats around. Take advantage of the bounty and make sure corn is at your next barbeque or Labor Day party. What better way to say goodbye to summer than with family, friends and corn?

Cherry Tomatoes
6 ears fresh corn, cooked and cut off the cob
1/2 pound ricotta salata cheese, cut into small cubes
2 pints cherry or grape tomatoes, larger ones cut in half
2 tablespoons chopped fresh basil
1/2 cup extra virgin olive oil
salt and pepper to taste

To prepare corn: place in a large pot and fill with cold water until corn is covered. Bring to a boil and let boil for 10 minutes. Turn burner off and let corn sit for at least 15 minutes. Preheat your barbeque (or indoor griddle) and char corn for about 5-10 minutes, or until corn is golden brown.

To remove corn from cob: Take a large mixing bowl and a small mixing bowl. Place the small bowl upside down in the larger bowl. Place the corn in the center of the small bowl and cut corn off the cob using a sharp knife. The kernels will fall into the larger bowl as you cut them off the cob.

Once finished preparing your corn, add the tomatoes, basil, cheese, olive oil salt and pepper, and mix gently to combine. Can be served at room temperature or chilled. A perfect dish for any summer barbeque!