Hello there! Welcome to our website. We are currently running childbirth classes and lactation clinics ONLY, at this time. Unfortunately, we are not accepting new birth or postpartum clients for the foreseeable future. Please visit our Classes and Events page for a list of current classes and clinics. Thank you and be well!

Community Flavor: 61st Street Market Corn and Tomato Salad

by | Aug 1, 2016 | Community Flavor | 0 comments

This market season, I have had the unique opportunity to volunteer at the 61st Street Market demonstrating simple recipes that can be made using in-season ingredients. I have had such fun planning for these demonstrations, sharing recipe ideas, and meeting other people who are passionate about local, in-season food.  Helping people to realize that you can combine a few, very simple ingredients to make something truly delicious is the best.

This past Saturday I demonstrated a particularly simple recipe.  I could tell, as people were passing through asking what I would be making, that they were not expecting to be impressed. But, they seemed charmed by me anyways and stuck around. You can imagine my joy when it came time to sample the salad and everyone asked for seconds. People exclaimed how delicious it was, and asked me to please email the recipe because the print-outs had all been taken by delighted tasters. I was on Cloud 9. Not because I had done anything spectacular, but because this group of people had shared in my love for these flavors that come together so naturally.

The thing about this recipe is that it is embarrassingly simple.  There’s a reason for that. Corn and tomatoes really don’t need our help. They are delicious all on their own.  So rather than interfere too much, I try to add just enough. This salad is a perfect lunch, or picnic side, or potluck contribution. Add some protein and turn it into a light dinner.  You can really make this your own, but here is a good starting point…

Corn and Tomato Salad

For the salad:
5 ears of corn
2 Cups tomatoes, any variety, halved
2 avocados, cut into bite sized chunks
3/4 Cup of goat cheese, crumbled
For the Dressing:
6 Tablespoons Olive Oil
2 Tablespoons White wine vinegar
1 Tablespoon Dijon mustard
Honey to taste
Salt and Pepper to taste
Prepare the corn:
Remove the husk and silk of the corn and place in a large pot.  Cover with water.  Bring to a boil, and boil 2-3 minutes, until just cooked.  Remove the corn from the water and allow to cool.
Prepare the dressing:
While you wait for the water to boil, mix up your dressing.  Combine oil, vinegar, and mustard in a jar or small bowl.  Add honey, tasting as you go, until desired flavor is reached.  Season with salt and pepper to taste.
Combine ingredients:
Once the corn is cool enough to handle, slice the kernels off of the cob into a large bowl.  Add avocado and tomatoes.  Toss with dressing, and top with cheese.  Serve immediately.