This weekend marks the first of a much needed week-long vacation for my little family. We are staycationing for the first half of the week in Seattle (hence the Instagrams from last night at Canon whiskey bar- oh my lord - followed by an amazing dinner next door at Lark) then headed to Sun Valley for the last half to get some fresh mountain air.
I got the recipe from NPR's Here and Now during an interview with resident chef Kathy Gunst. The whole interview is available in print and is filled with great corn cooking tips and recipes. So far, I have made the fritters (amazing but forgot to take a pic!), the corn spoon bread (holy corn) and a variation on the corn tomato salsa, which sort of turned into a salad (recipe below!!). Anyway, I know you wanted the recipe for the corn spoon bread, so I thought I would share the link. Hard to say no to anything corn this time of year!
Grilled Corn and Tomato Salad
2 ears of corn, grilled, kernels sliced off the cob (lightly cooked or even raw corn off the cob works perfectly, too!)
1 pint cherry or grape tomatoes, halved
1 T shallot, chopped
1 T roasted or grilled Hatch chile pepper, chopped (optional)
2 oz crumbled greek feta (or more to taste)
1/4 C mint chiffonade (or chopped)
1/4 C basil chiffonade (or chopped)
1/4 olive oil
1-2 Tblsp sherry vinegar (or more to taste)
Salt and pepper to taste
Mix all ingredients together. Devour. Must serve with bread, so as not to waste any of the juices!!