Now that the corn crop is ready at some North Fork farms, it’s time to start thinking about delicious local corn salad.
While the East End produce offers endless variations on this classic dish, chef/restaurateur Matt Kar offers his take below.
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10 ears freshly picked corn
1/2 red bell pepper
1/4 red onion
2 tablespoons fresh cilantro
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Directions: Roast corn in oven or on grill at 350 degrees for 30 minutes. Chop the bell pepper and red onion semi-coarsely and place in a bowl. Add the cilantro, red wine vinegar and olive oil. Husk the corn, cut the kernels from the cobs and add to the bowl. Mix and serve cold or at room temperature.
Add two skewers of grilled shrimp for protein.
Martha Clara 2012 Estate Reserve Chardonnay.
This recipe was originally published in the summer 2015 edition of the Long Island Wine Press