Summer Corn Salad

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July in the Hudson River Valley is a lush slice of America.  The valley overflows with small towns, main streets, vast beech trees and sprawling lawns adorned with stone mansions.  Thoroughfares are dotted with delis, chic restaurants, candy stores, old theaters and galleries.  There is something for everyone while strolling along.  At the base of these towns are majestic views of the Hudson River.

The Hudson River

 On a recent trip to visit my family in this area of New York, we found a spectacular restaurant in Irvington called Red Hat.  Literally sitting right on the Hudson, there isn’t a bad view from any seat.  Seven of us enjoyed sumptuous dishes including softshell crabs, salmon burgers with wasabi aioli, and seared beef carpaccio with baby arugula.  Almost each dish was accompanied by a fresh corn salad. 

Outdoor seating at the restaurant

 Although their salad was made with arugula, I swear by the perfect summer trifecta - corn, tomato and basil.  Each ingredient thrives in summer gardens and all complement each other with their unique flavors.

Prior to our trip to New York I had developed my own very simple corn salad with these three ingredients.  My only additions were lime juice, olive oil and coarse sea salt.  I was pleased to see that the Red Hat chefs confirmed the importance and simplicity of these summer ingredients.

This recipe is incredibly simple and each mouthful says summer.  With each bite, I’m transported back to a warm evening on the Hudson River and life is good!

Summer Corn Salad

serves 4-6

5 ears of corn on the cob boiled for 1 minute or lightly grilled

1 large tomato chopped

1/4 chopped fresh basil

2 Tbsp. fresh lime juice

1 Tbsp. Canola oil

coarse sea salt to taste

Combine all of the above ingredients.  Serve with your favorite barbeque or just by itself.

Virtually Homemade

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