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!
Madaket
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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Great post, although now I’m hungry and homesick. I hope one day we’re all there together. It’d be a treat to share that perfect little island with you.
Looks delish–one can never have too many corn recipes. Am heading to the fridge now to to try this with some of the gzillion ears I have. And Alfie is ADORABLE–plus he’s got great taste in accessories!
My aunt and uncle lived on Nantucket for over 10 years. I have wonderful memories of visiting there many times!
Such beautiful picturesque photos. Thinking of you,
Love, Emmily
Oh Yum! Thanks for reminding me…I have corn at home but I’ll have to steam it cause we still don’t have a grill.