Wednesday, August 13, 2008

Corn and Tomato Salad. Plus, Zucchini cookies

It's hard to believe, but I think I'm finally getting sick of corn on the cob. We've been eating it nearly every day for almost a month, and I'm just starting to look for recipes besides shuck-heat-eat. One of my girlfriends had mentioned she made a corn and tomato salad, but couldn't remember the recipe. So I just winged it. I mean, corn, tomatoes, what else does it need?

I guess I thought of a few more ingredients!

3 ears corn
20 or so cherry tomatoes
10 leaves of basil
Splash of olive oil
Slightly larger splash of balsamic vinegar
Salt and Pepper to taste


Shuck corn, removing all corn silk. Boil the corn for about 2 minutes. Place in a bowl of ice water to stop the cooking and cool them down. When they are cool, cut off the kernels (be careful, the corn may be hotter near the cob). Put the corn kernels into a bowl.

Cut cherry tomatoes in half and add to the bowl with the corn.

Mince the fresh basil, and add to the bowl. Splash in some olive oil and balsamic vinegar, add a few cracks of pepper and salt, give it a stir, and you're done. If you have time, let it sit in the refrigerator for at least an hour to let the flavors develop. Or just eat it right away.

We all enjoyed this, although I wasn't that happy with the visual appeal of the dish. Our corn from the CSA was very light this week, nearly white without any sprinklings of yellow. And we had picked mostly golden cherry tomatoes at the farm (I rooted through the salad to get some of the few red cherry tomatoes in the picture above). The balsamic vinegar almost made the light colors look muddy. I don't know, this is all tasted just fine. But if I was making it again, I'd look for yellower corn and redder tomatoes. Or I'd try a red wine vinegar instead of balsamic. It needs something to brighten up the colors of the dish to match the bright, fresh flavor. Let me know if you figure it out!


This week I also made the chocolate chip zucchini cookies mentioned in Barbara Kingsolver's book Animal, Vegetable, Miracle. I followed the recipe exactly, so I won't reprint it here, and I have to say while they were okay, I was a bit disappointed. The cookies were very soft and cakey, no crunch at all, no matter how long I cooked them (well, within reason. The recipe called for 10-15 minutes cooking, I went as long as 20 minutes with one batch. Still very soft).

They were okay, but nothing special. If I was going to make baked goods from zucchini in the future, I'd probably stick with zucchini bread. And if I felt like adding vegetables to my cookies, I'd probably stick with oatmeal carrot chocolate chip cookies.

But I include this here in case you want to give it a go for the novelty of the recipe, or because you're making all the Animal, Vegetable, Miracle recipes, or just to steer you away if you were on the fence. But as I said, they weren't bad. I mean, it used a whole bag of chocolate chips. How bad could they be? And at the very least, my boys are eating them as fast as I'll let them. Hey, it counts as a vegetable, right?

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