Martha Len Nelson: Fresh kernels are worth the trouble for corn salad

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Musical theater is alive and well in Denton, Texas!

Several of the shows are sold out for Texas Woman’s University’s Miss Nelson Is Missing, a production that’s fun for all ages, but particularly suitable for first- to fourth-graders. There may be a few tickets for today’s 10 a.m. and Saturday’s 2 p.m. and 8 p.m. performances. For ticket information, call 940-898-2020.

Then, next weekend for only two evenings, Denton Community Theatre will present its fifth annual super summer fundraiser, Encore. Join the troops for G.I. Jukebox at the “USO Stage Door Canteen” to reminisce as you listen to the greatest hits of the 1940s, when music was real music (in my opinion).

Regular tickets at $20 each are available for both June 29 and 30, but if you really want to support the theater, think about attending the gala reception at 6:30 p.m. June 29 across the street at the DATCU Administration Building for a $50 contribution. There, you’ll be served wine and hors d’oeuvres from Denton’s favorite restaurants and visit with other theater supporters.

The show starts at 8 p.m. at the Campus Theatre. For more information and tickets, call 940-382-1915 or visit www.dentoncommunitytheatre.com .

The recipe I’ve chosen for today is one my daughter Susan tried from the Internet, making a few changes as she likes to do. Now is the perfect time to make it from the summer’s bounty of fresh corn.

I watched my mother cut kernels from many ears of corn, but if you’ve never done it: First, husk the corn, pull off the silks, then using a small brush to remove the remaining silks, rinse the ears and set aside to dry or dry with a paper towel. Using a sharp knife, cut off the small end of the ear where fewer kernels are, then hold the corn stem end down and slice kernels off with care. This sounds difficult but it isn’t really — it’s worth the trouble.

This corn and tomato salad can be served warm or at room temperature, but I liked it best cold. It also tasted great the next day, so it can be made ahead if desired. It serves about six, but I think I could eat the whole recipe.

 

Fresh Corn and Tomato Salad

•  1/2 cups chopped sweet 1015 or Vidalia onion

•  1 tablespoon olive oil

•  4 cups fresh corn kernels (about four ears)

•  2 cups cherry tomatoes (about 10 ounces), rinsed and halved

•  1/4 cup sliced fresh basil leaves

•  3 tablespoons red wine vinegar

•  Salt and pepper

•  2 ounces crumbled feta cheese

In a 10- to 12-inch frying pan over medium high heat, heat the olive oil and cook the onion until limp, about 5 to 7 minutes. Add corn; cook, stirring often, until just tender, about 5 to 6 minutes.

Pour into a wide serving bowl. Stir in tomatoes, basil and vinegar. Add salt and pepper to taste.

Sprinkle feta cheese over salad; serve warm or at room temperature.

MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail mlnelson29@verizon.net .

 


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