Sweet Corn and Tomato Salad With Fresh Cilantro
Nobody understands summer eating better than Anna Pump of Loaves and Fishes. Here is her recipe for sweet corn and tomato salad with fresh cilantro from her book, “Summer on a Plate.”
6 ears of fresh corn, husked
11/2 lbs. plum tomatoes, cut into half-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1 Tbsp. red wine vinegar
Kosher salt and freshly ground black pepper to taste
Cook the corn in a large pot of boiling, salted water for five minutes, until just tender. Drain, cool to room temperature.
Cut the kernels from the cobs and place them in a large bowl. Add the tomatoes, onion, cilantro, olive oil, and vinegar and toss to blend. Season with salt and pepper.
This can be made two hours ahead. Let stand at room temperature, tossing occasionally.
Thai Tomato Cocktail
This recipe sounds wild. It is from one of my favorite cookbooks, Amy Goldman’s “The Heirloom Tomato, From Garden to Table.” She recommends using yellow tomatoes to give the cocktail a golden saffron color.
4 lbs. tomatoes, coarsely chopped
1 Tbsp. salt
2 tsp. sugar
4 strips lime zest
3 Tbsp. husked and finely chopped lemongrass
2 Tbsp. fresh lime juice
2 tsp. fish sauce
2 Tbsp. peeled and finely grated fresh ginger
1/2 Thai hot chili
1 Tbsp. coarsely chopped Thai basil
1 garlic clove, crushed
Fresh ground black pepper
Vodka, to taste, if desired
8 stalks lemongrass
In a mixer fitted with a paddle, combine the tomatoes, salt, and sugar and crush the tomatoes. Let sit in a large, nonreactive bowl for two hours for maximum juice extraction.
In the meantime, blanch the lime zest in boiling water until tender, approximately five minutes. In blender, combine lime zest and chopped lemongrass with lime juice, fish sauce, ginger, chili, basil, and garlic, and purée until smooth and almost liquid. Season with black pepper and add to the macerating tomatoes.
Pass the tomato mixture through a sieve. Taste and adjust the seasoning. Refrigerate until serving. Serve on ice in tall, chilled highball glasses. Add vodka, if desired. Garnish each glass with stalk of lemongrass.