END OF SUMMER HEIRLOOM TOMATO AND CORN OFF THE COB SALAD

END OF SUMMER HEIRLOOM TOMATO AND CORN OFF THE COB SALAD

The Goods
2 End of summer fresh corn still on the cob
Two nice sized end of summer heirloom tomatoes
Freshly baked and still warm torn and crisped 9 grain bread
Homemade herb lemon garlic olive oil mayo

The Make

Cut corn from cob into a small saucepan

Cover with water boiling from a kettle and set aside

Place bread in oven to toast

Put tomatoes in mixing dish; sliced

In small mini mixer put fresh lemon juice two garlic cloves a few peppercorns a dash of Italian parsley a dash of salt ½ cup olive oil and grand into an emulsion and stop

Drain corn and mix in with tomatoes

Mix in a generous handful of torn fresh basil

Check on bread so it does not get over toasted

Mix emulsion on high in mini mixer for one minute and fold into tomato and corn mixture creating a nice salad and set aside

When bread is hot and crisp mix directly into salad, it’s fun to get a sizzle, and service immediately

Taste for salt and pepper

Serve with room temperature sliced fresh mozzarella cheese