The Connecticut River Valley has some of the richest soil in the country and a vibrant farm-to-table community with a bounty of seasonal fresh produce. Soon the sweet corn and tomatoes and other fresh produce will be in and we will feast. This is a quick, simple, delicious side dish I made for Grilled Lamb with Mint and Parsley Sauce, but it will work with any meat, chicken, or fish dish.

4 servings
Ingredients:

• 1 cup cherry tomatoes cut in half

• a scant 1/4 cup extra virgin olive oil

• ½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)

• ½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden)

• 2 tablespoons thinly sliced basil (or cilantro)

• 2 tablespoons fresh lemon juice

• 2 teaspoon lemon zest

• 1 teaspoon thinly sliced scallion (white part)

• 1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional)

• 3 dashes Tabasco or other hot sauce (more if you want spicy heat)

• ¼ teaspoon salt; 1/8 teaspoon black pepper or to taste

  See *Note

Preparation:

1. Bring a large pot of water to a boil. Blanch corn for 2 minutes. Cool, then remove kernels from the cob.

2. Blanch the snow peas for 30 seconds. Drain and rinse immediately in cold water; drain and pat dry.

3. In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld.

*Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal.

*Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal.

https://cooking.nytimes.com/recipes/12784-tomato-steaks-with-crab-corn-relish by John Willoughby and Chris Schlesinger