Ingredients
- 4 heads fresh summer corn on the cobb
- 1 pint delightful quality baby heirloom tomatoes
- 3 each mini cucumbers
- 1 tbsp chopped shallots
- 1 tbsp garlic
- 1 oz extra virgin olive oil
- Garnish mint or basil
- TT Salt and pepper
Instructions
- Clean ears of corn and soak in water for 10 – 15 mins, in the meantime turn on grill to medium heat.
- Remove corn from water and place on the grill and char on all sides until there is a little caramelization.
- Remove the corn from the grill and allow to rest
- Chop cucumber roughly into brunoise cut 1/8 by 1/8 by 1/8
- Remove corn from the cobb and reserve.
- In a medium sized cast iron pan, add 1 oz extra virgin olive oil, 1 tbsp chopped shallots, 1 tbsp chopped garlic.
- Sweat garlic, shallots in the oil over medium heat. Add the tomatoes and blister until shiny and tender.
- Add corn and cucumbers, add salt and pepper, garnish with sprigs of mint and basil. Great side to a fish entrée or could be served on its own.
recipe created by
Beau MacMillan
