Skip to main content

Join The Table to earn rewards.

Already a member?

Milk/Cream

Hatfield Corn Salad

by:
September  1, 2016
0 0 out of 5 stars /
0 Ratings0 total ratings /
Hatfield Corn Salad
Photo by Jim Kennedy
  • Serves 4
Author Notes

In the Connecticut River valley of Western Massachusetts, Hadley is well-known for its alluvial soil and some of the best vegetables the region has to offer. Right next door, it's lesser known cousin on the right bank, Hatfield, does a pretty darn good job too. —Jim Kennedy

What You'll Need
Ingredients
  • 6 ears of corn
  • 1 red onion
  • 1/2 pint heirloom cherry tomatoes
  • 1/2 cup fresh basil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • corn milk
  • salt and pepper to taste
Directions
  1. Boil corn for 2 minutes, turning halfway through. Cool in ice bath.
  2. Cut corn off cob. Using the back of a chef's knife, run down the cobs to get the corn milk.
  3. Quarter the tomatoes, shred the basil, finely dice the red onion.
  4. Mix ingredients in bowl, refrigerate and serve.
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.