Creamed Corn & Garden Tomatoes
This “salad” uses simple summer ingredients in an interesting way: the cool, raw tomatoes and warm creamy corn give a nice contrast, and, best of all, it celebrates the diversity of produce available in what I wish were the only season. Use as many different varieties of basil and tomatoes as you can find.
Ingrediënten
- Serves 6 to 8
- 2 pounds heirloom tomatoes of assorted shapes sizes, and colors
- ½ pint cherry tomatoes halved lengthwise
- Flaky sea salt
- Extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Freshly ground black pepper
- 6 large basil leaves opal basil, Thai basil, or as many varieties as you can find, plus more for garnish
- 2 cups heavy whipping cream
- Kernels from 3 large ears corn see below
Instructies
- Cut the heirloom tomatoes into bite-size portions of all different shapes.
- Get creative!
- Spread the cherry and heirloom tomatoes evenly onto your serving dish.
- Sprinkle with salt, a drizzle of olive oil, the sherry vinegar, and a couple pinches of pepper.
- Cut the basil into a chiffonade, which is a fancy-sounding name for a very simple cut.
- Stack the basil leaves on top of each other and roll them together lengthwise like a cigar.
- Slice thinly to make matchstick-size strips.
- Top the tomatoes with the basil, cover the entire dish in plastic wrap, and set aside to marinate at room temperature for 30 minutes.
- Meanwhile, reduce the cream in a large, uncovered pot on medium heat, stirring frequently to prevent burning.
- After about 10 minutes, the cream should have reduced by half and thickened to a frosting-like consistency.
- Turn the heat to low to maintain a gentle simmer and add the corn and a healthy pinch each of salt and pepper.
- Simmer, uncovered, for 5 minutes.
- The corn will eventually release its water and thin out the cream.
- Before serving, taste a tomato piece to check its salt level.
- Top with another pinch of flaky sea salt, if necessary.
- Scoop the hot corn over the tomatoes and garnish with a variety of basil leaves.
- Divide into bowls, scooping up the juices from the bottom of the dish and drizzling them over the top, and serve.
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