Corn season in the Northeast! Paaartaay. Raise the roof. Oh yeah! Uh huh! Exclamation marks!
Or maybe just make a salad. I love fresh corn and a few years ago, I realized, no need to even cook it. We had some friends out from the city yesterday and this was amongst the various dishes I made. And now I am eating it for breakfast post dance class this morn. What? Should I be eating pancakes? And actually just decided right here and now --that's right, you were here for it--to make it again to bring to a pool shindig we are headed to this afternoon.
Anyway, enough about my play by play day. This Kinda Perfect Summer Bowl: You can make any changes, add or subtract what you like and it is bound to be a dish that is clean, filling and a pretty perfect compliment to anything else you eat/ serve/ bring. Equally important, it makes you look healthy even though you might have had a massive double scoop of chocolate peanut butter ice cream with rainbow sprinkles last night at the beach.
2 Ears of Fresh Corn (Wait for corn season- don't make this with canned corn. For the love of...)
1 Fresh Gorgeous Tomato (Any kind. I used vine ripe Jersey)
1 Handful Kale (or any green like spinach, arugula, collards)
1 Zucchini (I had a behemoth zucchini the size of my 6 yr old's arm so I used half of mine)
1 Can Garbanzos ( Chic Peas). Organic tend to be a bit harder in my experience so I use regular
1 Can Artichokes Hearts in Water
1 Large Scallion Stalk
1 Fresh Cooked Beet (or what I used: Trader Joes Beets in Vinaigrette, which is my new fav thing)
Fresh Grated Parmesan Cheese (optional)
Cut up zucchini into thin slices and then in quarters. Put in bowl with a bit of drizzled olive oil and kosher salt to soften up the zucchini a bit. Not too much, but a bit. Bring everything else to cutting board and chop away. Cut the corn kernels from the rind and throw in a bowl. Drain and rinse (rinse!) the garbanzos and artichoke hearts. Cut the artichokes hearts into quarters and dump chic peas and hearts into bowl with corn. Add the zucchini. Do not add the beets until the end because they will stain it's vegetable friends. I roughly layer: fresh corn, garbanzos, artichoke hearts, kale, zucchini, tomato and then lay beets on top and sprinkle with thinly chopped scallion. Drizzle all with olive oil, salt (Pink Himalayan, Kosher, Fleur de Sel-- some good salt not blah, diner, lame table salt) and fresh ground pepper. Perhaps a squeeze of fresh lemon juice. Perhaps some fresh grated cheese on the side for those who like. This bowl of goodness can sit for awhile because all of the vegetables in here are pretty sturdy. I'm eating it a day later as I type and it's perfect. A different kind of perfect than that ice cream last night.