Hatfield Corn Salad

September  1, 2016
0 Ratings
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
  • 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
  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.

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