As summer produce is in full swing at the local farmer's market each weekend, I'm sure you all can notice a trend with my recent recipe posts! Definitely taking full advantage of the tastes and colors of summer here in the district!
There's always some nostalgia whenever I include sweet corn within a dish or meal. I can remember sitting on the steps of my old house with my Mom as she taught me how to properly shuck the corn cobs to help prep for dinner those summer nights. At the time I cared way more about what Spice Girls shirt I wanted to wear, but despite my inadvertence for cooking, I do remember the excitement of sticking those bright yellow corn holders into each end of the cob and taking that first delectable, juicy bite! Ah, summer and the 90's.
The inspiration of this dish actually comes from a weekend when my dear friend's Momma was in town and struttin' her stuff in the kitchen. She whipped it together in what seemed to be a matter of minutes; tossing what veggies she brought with her from the farm, adding fresh herbs from our garden and sprinkling in whatever spices she found from our cupboard collection. This salad is simplistic in form but provides such a delicate combination of bitter and sweet tastes.
It's delicious served warm as an accompaniment to a piece of buttery white fish for a satiating meal, or chilled atop a bed of greens with a drizzle of lemon olive oil dressing for a refreshing light meal or snack.
Sweet Summer Corn & String Bean Salad
2 generous handfuls of fresh string beans (preferably from farmer's market or organic/local)
3 ears of sweet corn (local or organic), shucked
1/2 red onion, sliced thin
5-6 baby heirloom tomatoes, sliced in half or quarters (local or organic)
clove of garlic, minced
2 Tbsp olive oil or earth balance spread
sea salt + pepper to taste
microgreens, to garnish
Directions: Pick any remaining stems off the string beans, and then rinse beans in a colander. Shuck the ears of corn, and then hold up each ear length wise on a cutting board to slice kernels off the sides. Slice or mince remaining veggies and herbs. Set all aside.
In a large pan or wok, add the olive oil or earth balance spread and heat to medium. Toss in the green beans and sauté for 3-5 minutes. Next, add your corn and onion. Sauté and stir occasionally for another 5 or so minutes. Add in your garlic, tomato, salt and pepper and stir occasionally for a 2-3 more minutes or until corn and green beans are tender to your liking.
Serve warm or chilled. Garnish with micro greens of choice.