September is in full swing, moving us from Summer into Fall and presenting us with some of the best produce of the season. Tomatoes are fantastic. Corn is amazing. Herbs are full of flavor. It’s right before that old fashioned “Harvest Tyme” so what better time (pun intended) to create a seasonal salad that NEVER tastes as good as right now. Corn is PAN ROASTED and cut off the cob, mixed with sweet sun ripened tomatoes, red onion, fresh thyme (more time, i think i have too much TIME on my hands, sorry folks couldn’t resist that bit of corn (more puns, stop!!!). Toss it all with a simple Ranch style dressing and you have a great bowl of salad. A Celebration of September! You can make this any time of the year but it will never taste as good as it does right now..unless you’re in the southern Hemisphere. Then you will enjoy this in a few month when your Summer is ending. I live at the central Jersey Shore and we have farms, lots of local farms that until the first frosts of the upcoming Fall will be giving us wonderful fruits and vegetables. We are called the GARDEN STATE for a reason. Contrary to the usual media images of the urban areas of this state, we have farms. Lots of them. And in September they are giving us their best. Find some farm fresh tomatoes and corn OR maybe you grow your own! Follow my recipe and serve this salad to your family and friends. Let’s go into the kitchen!!!
TOMATO GRILLED CORN THYME AND RED ONION SALAD WITH RANCH DRESSING
TIME : 1 hour SERVES: 4-6
RANCH STYLE DRESSING
1/2 CUP BUTTERMILK
1/3 CUP SOUR CREAM
2 TBS. HELLMAN’S MAYONAISE (OR DUKE’S)
2 TBS. OLIVE OIL
1/2 TSP GRANULATED GARLIC
1 TBS. BROWN MUSTARD
1 TSP. APPLE CIDER VINEGAR
1 1/2 TBS. HONEY
2 DASHES TABASCO SAUCE
KOSHER SALT TO TASTE
FRESH GROUND BLACK PEPPER TO TASTE
whisk ALL the ingredients together till smooth and creamy. Taste for seasoning. Cover and leave at room temperature until the Salad is ready to “dress”.
5-6 EARS OF CORN (or 2 1/2 Cups of Frozen, Drained Canned )
2 TBS. OLIVE OIL
1 MEDIUM RED ONION, SMALL DICED
2 RIPE SEASONAL TOMATOES, DICED
2 TBS. CHOPPED FRESH THYME
In a hot cast iron pan lightly oil the pan and fit 3 ears of corn and let it char on one side. Turn and do this with all the ears of corn until they are all nicely charred. When they have cooled down strip the ear of its corn by holding it vertically in a bowl (with a damp paper towel under it to keep it from moving!)using a sharp knife cut off all the kernels from the ear. When you are done add the fresh of the ingredients to the bowl. Season with Salt and Pepper.Then pour the dressing over it all. Blend well. Taste for seasoning.Chill for at least 1 hour then serve. Taste for seasoning.
A fitting salad to usher out the growing season and warm weather!! Happy Cooking!