Yet again, I have let far too many days slip past me without checking in and sharing a new recipe. Sigh. For those of you that do not know me, I work at an art college managing a graduate design program. With the first day of classes fast approaching, it is an understatement to say I am totally zonked at the end of the day and am very much in need of no time spent in front of a computer.
Excuses, I agree, but valid if you ask me.
Like I said, each day that passes gets me closer to the hum of eager grad students marching through the halls… with lots of questions for their program manager, so, it only seemed appropriate that I whip up a dish that screams, “IT’S STILL SUMMER!!!!” And until the last coals on the barbeque go cold this Labor Day, it is in fact, STILL summer. So, make this for the final BBQ of the season and take joy in the simple and robust flavors of these seasonal ingredients.
Sweet roasted corn, fresh vibrant tomatoes that are as close to perfection as it gets, tangy lime juice, and a snap of cilantro give this dish a refreshing lightness that will stand out on a plate next to any large chuck of grilled protein. Whatever it might be… fish, chicken, beef… this corn and tomato salad will be the perfect compliment.
Close your eyes, take a bite and breath in those last wisps on summer air, because any minute now, you’ll notice that the wind feels cooler and realize it’s time to dig those wool sweaters out of the depths of your dresser.
Fall is almost here, but for now, I going to just enjoy those long sunlight evenings.
Makes 4 servings
4 ears corn on the cob, in the husks
1/2 pint cherry or mini heirloom tomatoes, halved or quartered
The juice of 1 lime
1/4 cup extra virgin olive oil
2-3 tablespoons chopped fresh cilantro
salt and pepper to taste
Preheat oven to 350 degrees F.
Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
Peel down the husks and cut corn kernels from the cob with a sharp knife. Combine corn, tomatoes, lime juice and cilantro in a bowl. Dress with olive oil. Season to taste with salt and pepper. Serve and enjoy!