we used the last of our windfall from the Evans Family Farm.
We had a very, very light dinner so that we would have lots of room for dessert.
Summer Salad
1 large zucchini, roasted
2 ears corn, roasted
1 bell pepper, charred and skin removed
1 c. cooked pinquito beans
2 Tbsp. finely chopped basil
2 Tbsp. lemon juice
1/2 serrano chili, charred and skin removed
drizzle of flax seed oil
salt and pepper
So good. I put the corn under the broiler for three minutes. That is officially my new method of cooking corn. In my family there is passion in corn-cooking, it is the stuff of fierce loyalties, heated discussion, and mystical incantation. Don't shuck it. Soak it in seawater. Let it steam. Today, I feel lighter. I can leave all that advice behind, because I have discovered the one true best way to cook corn. Broil, three minutes. That's it. Oh, and also, start with really good corn. The sweet roasted flavor of the corn and zucchini worked so nicely with the lemon and basil. Here's a picture of the zucchini after it came out of the oven (I put it under the broiler on low for 6 minutes a side) before I chopped it up for the salad.
