After over a month of awful, rainy weather, summer has come on us full-bore. We are finally seeing the sun, and feeling the heat and humidity that is so familiar to those of us in the Northeast. Yet after this year’s June, I truly welcome a bit of sweltering. Especially since I’m able to escape to the cool breezes of the coast for a sail or a dip in the Atlantic as often as I want. Trust me, I am savoring the dwindling days of my vacation…
When I think about this time last year, I remember how lucky RJ and I were to have had access to plenty of fresh bluefin tuna — the perfect summer entree. We grilled it, poached it in olive oil, made it into burgers and, of course, ate it raw. Despite the many blog posts, I have not yet broached the topic of side dishes. When straight-off-the-boat tuna comes your way, you don’t want your side dish to overpower the subtleties of the fish or contrast unfortunately with your chosen flavor profiles. Our first tuna of 2009 came to us a couple weeks ago. I had just arrived home after work, and RJ got ‘the call’ — we had bluefin to collect! My sweet husband drove an hour north and an hour back to deliver the sweet red meat to our table. I called my sister and her girlfriend over, and whipped up the following salad. I have never appreciated summer so thoroughly.
Roasted Corn and Edamame Salad, from Epicurious.com via Self Magazine [Printable Recipe]
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels (I used defrosted frozen ones)
1/2 c. shelled edamame
1/4 c. chopped red onion
1/4 c. small-diced red bell pepper
1 Tbs. finely chopped fresh cilantro
1 Tbs. light mayonnaise
1 Tbs. lemon juice
1 1/2 tsp. finely chopped or grated ginger
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
If using fresh corn ears, soak them in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.