When looking for recipes to cook, I sometimes head to Food52 and look for the little widget on the side that tells you how many people are currently viewing their recipes. Big surprise that on a day in early August the most popular recipe was the Amagansett Corn Salad made of raw fresh corn, cherry tomatoes, snap peas, and not much else.
The idea of raw corn might seem odd but as long as the corn is super fresh, it's all sweetness; you can avoid that hint of chalkiness that sometimes happens. It also makes this one of the quickest dinners around.
There's also strangely no oil, which somehow works. Good quality balsamic adds all the richness necessary. Which also means you can gobble up as much as you'd like without guilt. I serve it with grilled bread.
- 8 ears fresh corn, stripped from the cob with a knife
- 2 quarts cherry tomatoes, halved or quartered depending on size
- 3 tablespoons high-quality balsamic vinegar
- 1 medium red onion, diced
- 1 quart sugar snap peas
- 1 handful basil leaves, roughly chopped
- coarse sea salt, such as Maldon
- freshly cracked pepper
- 4 slices thick crusty bread, grilled or toasted
Bring a pot of salted water to boil, and prepare an ice bath. Cook the sugar snap peas until bright green and still slightly crunchy, 1-2 minutes. Drain and transfer them to an ice bath to rapidly cool. Remove to a cutting board, dry, and remove the string along the pea pod, then cut into thirds.
Toss the corn, tomatoes, onion, snap peas, and balsamic in a bowl. Season to taste with salt and pepper. Allow to sit for at least five minutes—and as long as a few hours—to let the flavors marry. Stir in the fresh basil and serve with grilled bread.