WEEK 6: YOUR BEST “FIRST CORN OF THE SEASON” RECIPE

Amagansett Corn Salad

Photography by Sarah Shatz

    BY PETER STEINBERG | SERVES 8

A&M: Peter Steinberg wrote, “Rather than do anything to mar the flavor of the sweet, sweet corn I make this absurdly easy, very delicious raw corn salad.” This dish epitomizes the freshness of summer. Sweet raw corn kernels and their milk mix with the bright acid of tomatoes and the kick of red onion; a hint of balsamic vinegar adds a caramel tang. The flavors mellow and meld as the salad sits for a bit.

    8 ears very fresh white or yellow corn

    2 quarts cherry tomatoes

    1 medium red onion

    1 quart sugar snap peas (optional)

    1 handful rough-chopped basil or flat-leaf parsley

    3 to 4 tablespoons high-quality balsamic vinegar

    Salt, preferably a large, flaky sea salt like Maldon

    Freshly ground black pepper

1. Strip the raw corn from the ears. Yep, raw. You can use a fancy corn stripper, or just run your chef’s knife down the side of each ear about 8 times.
2. Slice the cherry tomatoes in half or quarters, depending on your preference.
3. Chop the red onion into a large dice.
4. If using the sugar snap peas (they can be hard to find when the corn and tomatoes are available—their seasons barely overlap, and even then you’re likely getting corn and tomatoes from the south and sugar snaps from the north), cut them in halves or thirds to make them more bite-size.
5. Toss all the vegetables and herbs in a large bowl, along with the vinegar (to taste), salt, and pepper. That’s it. Enjoy!

Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    If you use the sugar snaps (which we recommend), blanch them briefly in salted boiling water and remove the strings before cutting them into halves or thirds. Also, if you prefer cooked corn, boil it for 2 minutes before stripping it from the cobs.

    ABOUT THE COOK

    Peter Steinberg is an entrepreneur living in Brooklyn, New York, who later joined Food52 as our Product Guy. Here’s his book recommendation website: Flashlight worthy (www.flashlightworthybooks.com).

        His best entertaining tip: “When throwing a big dinner party, always invite at least one good friend who you know will dive in and help in a table setting/salad making/dish cleaning crisis.”

    WHAT THE COMMUNITY SAID

    ENunn: “I know this recipe has been up for a while, but I just made it this weekend for a rooftop cookout. It was absolutely delicious and we have enjoyed the leftovers for lunch. Bravo!”