Sunday we headed over to Tompkins Square Green Market to supplement our farm share. We got some peaches and tomatoes from Madura Farms, milk from Ronnybrook Farm, and corn from Stannard Farms. When I saw a tomato and corn salad on Dinner: A Love Story, I had a plan. It's a great way to combine the best of summer's bounty. Here's our take:
Cucumber, Corn and Tomato Salad
3 ears of corn, kernels cut off the cob
3 cloves of garlic, minced
1 tomato, chopped
1 cucumber, chopped
several leaves of basil, finely chopped
1 T apple cider vinegar
oil
salt and pepper
Heat a frying pan and coat with oil. Add corn and saute for 1 minute. Add half the garlic and saute for 1 more minute. Combine the corn and garlic with the tomato, cucumber, basil and vinegar. Season with a pinch of salt and pepper to taste.
Cucumber
