Wednesday, July 9, 2008

Corn and Tomato Salad

(Warning: recipe blatantly stolen from a friend and adapted.)

Local Ingredients
Corn on the cob from Rineer Family Farms at Rittenhouse Farmer's Market
Wissahickon Tomatoes from Rineer
Red Onion from Red Earth Farm
Feta from Sue's Produce
optional: cilantro or favorite fresh herb

Remove husks and silk and boil ears of corn in salted boiling water 5-10 minutes until tender. Let cool slightly. Using a good quality chef's knife, turn ear on it's end and remove kernels (or use a special corn huller).

Dice tomato and onion and mix with corn kernels and cilantro. When ready to serve, top with crumbled feta and mix slightly.

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