It's been almost 10 months since my last blog post. Lots of reasons, no excuses, but 'The Daily Suse' that I started back in July of 2010 after leaving a twenty-year career in the newspaper business, is back!Astonishingly, in that short time, I have had almost 50,00 readers but in the world of successful blogs, that's a mere drop in the bucket. I'm still amazed at the diversity of readership ranging globally from the United States to India, Brazil, Thailand, Russia and lots more.
But now to explain the luscious-looking cold corn salad in the photo at the top of the page. This Labor Day weekend we had a houseful of company. As usual, I overreached on the menu and was left with 10 unused ears of corn on the cob. A few weekends ago, we were out in the Hamptons for a 'sister-daughter-niece weekend' that has become a bit of a tradition in our family. Besides reconnecting with each other, we've turned it into an occasion to cook (and yes, drink!) together and try healthy new recipes.
This year, my sister visiting from Florida, discovered (reading a local Long Island magazine) that a former neighbor of my parents had a farm stand in Southhold just north of my sister's Westhampton home. Since we had to buy vegetables, off we went to KK's 'The Farm' http://www.kkthefarm.com/ where vegetables are not only organically grown but grown using biodynamic practices. This simple-looking farm stand has recieved lots of acclaim for the quality of their produce, their fresh flowers and friendliness of the owners. If you're traveling to the North Fork this fall, perhaps to the many wineries, look for the stand on Route 25 and treat yourself to vegetables grown the way we should expect.
Lots of recipes will follow in coming weeks but today is all about corn since it is plentiful right now. This recipe is an adaptation from 'The Barefoot Contessa,' Ina Garten, (also from the Hamptons) and it is as easy to prepare as it is nutritious. We made it that weekend but today I recreated it using my surplus corn supply!
Corn is known to control diabetes, prevent heart ailments and lower hypertension. It is a rich source of vitamins A, B, E with lots of fibre that helps with the prevention of digestive disorders like constipation, hemorrhoids and colorectal cancer. The antioxidants present in corn also act as anti-cancer agents and prevent Alzheimer’s. A large ear of corn has approximately 123 calories....and.....corn-on-the-cob is always gluten free.
Cold Corn Salad
INGREDIENTS
5 ears of corn, shucked
1/2 cup small onion, diced
3 tablespoons cider vinegar
3 tablespoons good olive oil
4 roasted & marinated red peppers, diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves sliced
1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
No comments:
Post a Comment