Receta Hot or Cold Corn and Snap Pea Salad
The Comfort Family Farm Stand on Lumber Lane,
Bridgehampton NY
As much as I love
- sweet corn and as much as I’ll eat of it between now and the first frost, I am
- no fan of corn on the cob. I find it inelegant to eat, to say the very
- least. Better by far is to take it off
- the cob. Combine with it some red pepper, red onion and butter and you end up
- with Ina Garten’s fantastic confetti corn which is the first thing I make when
- the first fresh corn hits the farm stand. (See http://www.chewingthefat.us.com/2014/09/ina-gartens-ode-to-marcella-hazan.html
- . This year, at the Comfort Family farm
- stand down the hill from us, not only was there glorious early corn but sitting
- next to it were quarts of snap peas. I
- brought them both home and breathed new life into Ina’s Confetti corn
- recipe. And the biggest change was it
- was just as good cold as it was warm.
- A really simple
- change made it possible to enjoy the abundance of crunchy snap peas, red
- peppers and bicolor corn once piping hot and next, crisp and cool. Ina’s confetti corn swims in butter-y
- goodness. Since it’s a stand-in for corn
- on the cob, which is almost inevitably rolled in butter before it’s eaten, this
- only makes sense. However, if you swap out the butter for extra virgin olive
- oil, you have something the next day that’s a fine cold salad. It is so simple to make, I hope you’ll rely
- on it next time corn beckons to you. The
- hardest part about it is likely the shucking of the corn, something you can
- likely delegate to any non-cook hanging out in your kitchen. Getting the kernels off the cob is best
- achieved by using a Bundt Pan. You hold the cob over the center of the pan, and
- slice from there. The corn will fall into the pan and not all over your
- countertop. Here is the recipe:
- Recipe for Hot or Cold Corn and Snap Pea
Salad
Serves 6-8. Takes
under 30 mins to make.
1 Red Pepper, in
¼ inch dice.
1 Sweet or Red
Onion, in ¼ inch dice
1 Quart of Snap
Peas, trimmed.
4 tbsp. Extra
Virgin Olive Oil
2 tbsp. Chives
(optional)
1. Shuck the corn
and using a sharp knife and a Bundt cake pan, remove the kernels from the corn.
2. Put the olive oil
in a 12 inch skillet and heat to medium.
Add the onions
and red pepper and cook until they are soft.
3. Add the corn and the snap peas and
cook 2-3 minutes just till warmed through.
4. Salt and pepper
the dish and taste for seasoning.
5. Sprinkle chives over
the top and serve at once, reserving any leftovers. Chill overnight in the
refrigerator to serve again the next day