The Totally Corn Cookbook 1/4 cup rice vinegar
1/4 cup olive oil
8 scallions, trimmed and thinly sliced
Salt and freshly ground pepper
1 pound red potatoes, thinly sliced
2 cups fresh corn kernels
2 red bell peppers, roasted, peeled seeded and diced
1 pound cooked lobster meat, in 1/2-inch slices
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by becker&meyer!, Ltd and available at www.beckermayer.com.
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.
Lobster Corn Salad
Whisk together rice vinegar, olive oil, scallions, salt and pepper to make dressing. Set aside.
Bring medium pot of salted water to boil. Blanch potatoes just until done, about 8 minutes. Remove with slotted spoon. Rinse with cold water, drain and toss with half the dressing.
In the same pot of boiling water, blanch corn kernels just until water returns to boil. Strain and rinse well with cold water. Add corn and roasted peppers to potatoes and toss well.
Divide and spoon corn mixture into 4 shallow bowls. Top each with lobster meat, drizzle with remaining dressing, and serve. Serves 4.