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8dcd77de 5396 4327 87c3 93ec639a6312  2016 09 01 13 37 18
Jim Kennedy
Jim Kennedy

Hatfield corn salad

Made from Connecticut River Valley corn

Boil 6 ears for 2 minutes, cool in ice bath. Cut corn from kernel and use back of chef's knife to get corn milk from cobs.

Toss in bowl with 1 red onion finely diced, 1/2 cup shredded fresh basil, 3 tbsp red wine vinegar, 3 tbsp olive oil, salt and pepper to taste.

Refrigerate and serve.

paczryk
paczryk
"Connecticut river valley corn" ahhh yes that brings back childhood memories