So 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.
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
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ContributorsSheryl 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.