Creating a Cornucopia

CORN-U-COPIA

You've heard all about, you've waited for it all season long, you're dying with anticipation to taste it...wait no longer, friends, CORN is here! At the Pacific Beach Tuesday Farmer's Market we have corn flying off the tables like hotcakes, and it is time to take advantage of summer's abundance and create your own cornucopia for dinner!

Kawano Farms has some delicious sweet corn that pairs oh so well with fresh cherry tomatoes from JR organics. To make a tasty, exquisite summer salad, in a large bowl toss together a half a pound of cherry tomatoes (halved) with the kernels cut from 6 cooked ears of corn and around 2 pounds of small red potatoes (cooked, rinsed, and quartered). Blend together a dash of white wine vinegar and a good amount of your favorite olive oil from Gianni's Fine Foods, along with a healthy handful of fresh basil leaves. Add salt and pepper to taste and blend until the dressing is emulsified. Then toss everything together and you have yourself quite the copious cornucopia of summer flavors.