Corn And Potatoes With Heirloom Tomatoes Recipes

Steps:

• Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Steps:

• Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
• Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
• Meanwhile, purée 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
• Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.

Steps:

• Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
• While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
• Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
• Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
• Let marinate at room temperature for 15 minutes before serving.