We love August. Well, let us qualify that; we hate the heat and humidity but we love celebrating Thomas’ birthday, eating sweet corn and plowing through piles of juicy, delicious heirloom tomatoes. This recipe is basically a farmer’s market in a bowl, celebrating all the wonderful flavors that we pine for the other 10 months of the year.
Equipment Needed: Mixing Bowl, Frying Pan, Wooden Spoon, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Whatever white suits your fancy
Suggested Beer Pairing: Pilsner, Lager, Summer Ale, Heffeweizen
- 2 lbs heirloom tomatoes ($4-5/lb)
- 4 ears of sweet corn ($0.50/ear)
- 3 TBSP chopped fresh basil (we picked up some beautiful purple basil from Stokes Farm; $2/bunch)
- 3 TBSP chopped fresh mint (we used some homegrown goodness; $4/bunch)
- 3 TBSP white vinegar ($1.99/32 oz)
- 1 TBSP honey ($4/12 oz)
- Juice of 1/2 a lime (about $0.30/each, sometimes cheaper)
- Butter ($4.99/lb)
- Wash all your veggies. Place your frying pan over low heat and cut the kernels off each ear of corn. Add a small pat of butter to your pan and toss those golden little nuggets in. Squeeze in the juice of half a lime, add a few pinches of salt and pepper and heat for about 5 minutes to cook things down a bit.
- Pull the basil and mint leaves off their stems, roll everything up and slice them thinly.
- Cut the stem and core out of your tomatoes and chop them into 1 inch cubes. Do yourself a favor and make sure you’re using a very sharp knife so you don’t squish the fruit (we have a tomato knife for just such an occasion but a sharp chefs or pairing knife will do the trick).
- Add all the veggies into your mixing bowl, throw in the vinegar, honey, season with a little salt and stir together. Serve it hot or cold (we let it sit in the fridge for an hour before diving in).