“No matter what the variety, it is still safe to say that the fresher the corn the better. If you don’t have a corn patch of your own, buy locally grown corn straight from the farmer ~ at a produce stand on the side of the road or at a farmer’s market. At the market, look closely at the ears. The ones picked most recently will have fresh looking cuts at their stems and will still look ~ and feel ~ moist, plump, green, and vibrant. The brown silk peeping out at the top will look a little sticky. Kernels should look shiny and healthy. Do not panic if you see the occasional worm. Obviously you do not want worm infested corn, but it can be reassuring to know that the farmer has not gone overboard with the pesticides.” ~ Alice Waters, Chez Panisse Vegetables
This warm skillet salad has become a staple in our summer dinner rotation. It is extremely easy to prepare and comes together quickly. As with most dishes which feature just a few ingredients, the quality of the components greatly effects the final outcome. This salad is at its very best from mid to late summer when corn and tomatoes are at their peak. Corn, tomatoes, a few scallions, a couple of slices of organic bacon, a drizzle of good quality balsamic vinegar and a hot skillet are all that is required to pull this salad off. It is a wonderful accompaniment to grilled meats and fish and, when substituting butter or olive oil for the bacon, makes a wonderful meatless main when tossed with some orecchiette pasta. Any leftovers can be gently reheated in a skillet along with an egg or two for a tasty breakfast the next morning.
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