RadioBDC Logo
| Listen Live
 
 
< Back to front page Text size +

Can't get enough corn on the cob (and it's great this year!)

Posted by Sheryl Julian  August 9, 2011 02:55 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

cornrelish.JPGSo that endless heat was great for the fields (and then badly needed rain). The corn is wonderful this year. We go to Wilson Farm on Sundays and bring home too much. Corn on the cob, of course, this corn relish, and corn chowder are three favorites.

Corn relish

Serves 6

 

Salt and pepper, to taste

6 ears fresh corn, kernels removed from cobs

2 tablespoons olive oil

2 tablespoons white wine vinegar

3 scallions, thinly sliced

1/2 red bell pepper, cored, seeded, and chopped

1 jalapeno pepper, cored, seeded, and chopped

2 tablespoons chopped fresh parsley

 

1. Bring a large saucepan of salted water to a boil. Add the corn and cook exactly 2 minutes (the water may not return to a boil, but that’s OK).

2. Drain into a colander and rinse with cold water. Shake the colander to remove excess water.

3. Transfer the corn to a serving bowl. Add salt, pepper, oil, and vinegar. Stir well. Set aside for 15 minutes, stirring occasionally, until the corn cools.

4. Add the bell pepper, jalapeno, and parsley. Stir well. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian      

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives