amy chaplin

celebrating the art of eating well

Memories of Nantucket and a quick recipe

POSTED ON September 10, 2012

Queen Anne’s lace lined pathway to the beach

I’m back in the swing of things after spending half of August in lovely Nantucket. I wanted to share a simple recipe before fall swoops us up and a pot of soup is on the stove, which isn’t far off!

Herbed sweet corn

My sister made this tasty corn salad when she came out to Nantucket to surprise me for a few days.  On one of the evenings, she combined leftover grilled corn with fresh herbs and seasoned it with umeboshi vinegar. The simple ingredients taste delicious combined and make a great topping for plain cooked grains. Hope you can make a batch before the sweet corn finishes!


Beach at Smith’s Point

Alfie ready for a bike ride

Organic tomatoes from Pumpkin Pond Farm

Alfie watching us swim

Herbed sweet corn salad

3 cobs sweet corn, steamed or grilled

1 tablespoon extra virgin olive oil

1 tablespoon finely chopped mint, packed

2 tablespoons chopped basil

Couple sprigs of parsley, chopped

1 scallion, thinly sliced

Umeboshi vinegar to taste

Slice corn kernels off the cob and place in a bowl. Add all remaining ingredients and stir well.

Start with a teaspoon of umeboshi vinegar and add more to taste.

POSTED IN Gluten free, Salads

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