|| Warm Jersey-corn Salad
Jimmy Bradley of the Red
Cat, the Harrison,
and the Mermaid Inn.
6 small Yukon gold potatoes, diced
1 pound thin green asparagus, cut into 11⁄2-inch pieces
(green beans can be substituted)
8 ears fresh corn, shucked and removed from the cob
5 ripe plum tomatoes, diced
2 teaspoons chopped fresh thyme leaves
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Bring 4 cups cold salted water to a boil in a saucepan, add
the potatoes, and cook until tender. Remove the potatoes with
a slotted spoon, and place them in a large serving bowl. Repeat
the process with the asparagus, adding it to the potatoes.
Toast 1 cup of the corn in a large dry nonstick skillet over
high heat until slightly browned, about 3 minutes. (Do not
overfill the skillet.) Repeat until all the corn is toasted,
adding the toasted corn to the potatoes and asparagus. Add
the tomatoes, thyme, and oil to the cooked vegetables, season
to taste with salt and pepper, and toss together. Serve warm.
Photograph by Richard Pierce