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