Serve this as a side dish with sandwiches, on a buffet or use it as a dressing for thick, juicy slices of homegrown tomato. It keeps well under refrigeration for several days - but the chances are it won’t last several days.
• Buy freshly picked, homegrown sweet corn on the cob. (If corn is not in season, put this recipe away until it is.) Shuck the corn, remove the silks and cook in boiling water for 6 to 8 minutes. Remove the ears to cool. Cut the whole kernels off the cob to measure 2 1/2 cups of kernels.
• Chop the red bell pepper, green onion, celery and fresh basil. (If basil is not in season, neither is corn.)
• Place the red pepper, corn, onion, celery and basil in a mixing bowl that is plenty large enough to toss the ingredients. Sprinkle the cayenne, cumin, nutmeg, mustard, salt and pepper over the corn mixture.
• In a small saucepan, bring the vinegar just to a simmer. Add the sugar, stirring to dissolve. Pour the mixture directly over the corn mixture and toss well. Next, add the oil to the corn mixture and toss again.
• Refrigerate without covering for at least an hour prior to serving to allow the flavors to marry.
1 medium red bell pepper
1/2 cup chopped green onion
1/2 cup thinly sliced celery
2 tsp. minced fresh basil
1 1/2 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup sugar
6 Tbsp. tarragon vinegar
1/2 cup olive oil
This article appears in Jun 1-30, 2005.