Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A three-ingredient salad to mark the endings of summer.
We are in that weird part of summer where things aren’t over yet, but you feel it coming. Tans on legs are fading, but they are not gone. You are getting lots of emails about all the stuff people expect of you this fall, yet are probably spending most of your mental energy thinking about how you can get a bootleg of Sharknado. You’re cooler, because the weather has been freakish, but that won’t last.
Take in the last of summer with Summer Corn and Tomato Salad. When I first looked at this recipe, I had to consider what it would be like to cook for a family of 15. I wondered for example if someone would do the dishes. Then, I cut the recipe in half.
This is a straightforward technique: If your grill is already out of commission -- or you don’t own one -- go ahead and do you nice, dry ears on the burner of the stove. Take the advice of your community and use smoked paprika if you have it. Be generous -- but not heavy handed -- with your salt.
If possible, serve at a beach.
20 ears of corn
6 fresh ripe tomatoes
Oil, salt, pepper, good quality paprika
Photo by James Ransom
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