As I mentioned previously, in addition to being an enthusiastic farmer, Rachel is also a tremendously good cook. Here’s her attempt to use as many vegetables as possible and make us very happy in the process. I wish I had taken a picture of this beautiful multi-color corn salad, because it was as pretty as it was delicious. I definitely recommend trying this at home on a hot day.
4-6 ears of corn, cut off the cob (carefully!)
1 cup yellow cherry tomatoes, cut in half
1 red tomato, diced
A handful of basil leaves (Italian or Thai or both), coarsely chopped
Bell peppers in as many colors as you have (red, yellow, purple, green), diced
A handful of arugula, chopped
1/2 c. Balsamic vinegar
1/2 c. Olive oil
Salt and pepper to taste
Combine all vegetables in a bowl. You can either toss it all together from the outset, or place the corn at the bottom and carefully mound the other ingredients around the top — artistically, of course — and toss at the table for a more dramatic presentation. Shake together balsamic vinegar and olive oil, and dress the salad with it.
And don’t forget to take a picture!