Corn & Tomato Recipes You'll Want to Eat All Summer
Roasted Tomato Strata
The tomato is a fruit, so why not treat it like one? Play up its sweetness in a jam—see our tomato-ginger jam recipe below—that’s perfect with biscuits. Or go traditional and savory: This strata is loaded with tomato-friendly Gruyère, rosemary and thyme.
Sweet Corn Ice Cream with Raspberry Swirl
Think cone instead cob: Corn and raspberries come together for an ode-to-summer ice cream.
Grilled Chicken with Sesame-Ponzu Corn Relish
On the savory side, a combo of corn, citrus and chiles make a bold relish that takes simple grilled chicken to the next level.
Corn and Tomato Salad
Corn Kernels of Wisdom
You don’t have to peel open each ear to inspect it. Fresh corn will feel plump and even. It will have clean, moist silks that are golden or just starting to brown (avoid any black silks), and the husk will fit tightly.
This means to cook very briefly in boiling water. Three to 4 minutes—no longer—is your sweet spot for tender, non-starchy kernels. If you’re not going to eat the corn right away, you can shock it (meaning to plunge into an ice bath) to halt cooking.
Leave ears in husks and cook at 100% for 3 minutes. Then carefully remove and discard the husks and silk.
- RELATED RECIPE: Corn on the Cob with Basil-Parmesan Butter
Grilling (3 ways)
- To cook with husks on, soak corn in water for at least 30 minutes. Toss ears on the grill and close lid. Cook about 20 minutes over medium.
- For charred corn, shuck ears, brush lightly with vegetable oil and grill directly on grates for about 10 minutes over medium, turning every few minutes.
- If you don’t want char but don’t have time for soaking, simply wrap shucked ears in a double layer of heavy-duty foil before grilling and cook as you would in husks.
All Things Tomato
If tomatoes are on the vine, place them stem up. Otherwise, store upside down to control air and moisture. Leave on the counter until ripe; if not eating right away, store in the fridge for up to 2 days.
When slicing tomatoes (like for our salad), you’ll have leftover skin-heavy tops and bottoms. Grate the flesh on a box grater and use for salsa or sauce. Any tomato scraps are an awesome addition to homemade stock; freeze them until ready to use.
- RELATED RECIPE: Tomato and Eggplant Fusilli
Ripe tomatoes are tender, not soft. If yours seem super-soft, opt for roasting or simmer in sauces or soups. If they are very firm, let them ripen a few more days. In a hurry? Place in a paper bag and leave in a warm spot. (They’ll release ethylene gas, which speeds up ripening.) Wrap each in a paper towel to absorb moisture and keep tomatoes from touching.