I can’t wait for 2020 to end. It’s been a stressful, depressing year.
In addition to the pandemic and the hate-filled political climate, we had a storm last week that knocked out our power and land-line telephone for days, and there was sketchy internet service too.
And we lost a huge limb from our favorite hundreds-of-years-old maple tree.
Then there was a water main break so we had no water for a whole day.
YECH!!
Still, I am grateful for a number of things.
For instance: crops. Vegetables that grow despite the political circus, despite the hatreds, despite the racial tensions, despite the bad weather, despite the virus, despite the social distancing and the quarantines.
They don’t make up for the lost lives, the lack of hugs, the inability to travel or be with loved ones. But, thank goodness for these, the positives that nature brings us.
Summer’s best crops: tomatoes, peaches and nectarines.
And corn.
Get a couple of good ears of corn and grill them or use your oven and follow the recipe below for a refreshing summer salad. It made me feel better to make this one.
Charred Corn Salad
2 cups corn (about 3 ears of corn)
1/2 cup chopped red onion ( 2 3/4-inch thick slices)
3 tablespoons olive oil
1/2 cup crumbled queso fresco (or use goat cheese or any crumbly white cheese)
2 tablespoons chopped parsley
2 tablespoons lime juice
Salt and freshly ground black pepper (or crushed red pepper or Aleppo pepper)
Preheat the oven to 450 degrees. Place the corn and onion on a parchment lined baking sheet. Pour 2 tablespoons of the olive oil over the vegetables, toss and roast for 12-20 minutes or until crisped and browned. Alternatively, rub the ears of corn and the onion with the olive oil and grill for about 10-12 minutes, turning the vegetables occasionally, or until crispy and tender, then remove the kernels and chop the onion. Place the vegetables in a bowl. Let cool. Add the cheese and parsley. Pour in the remaining tablespoon olive oil and the lime juice. Season to taste with salt and pepper.
Makes 4 servings