Sweet, off-the-cob corn, delicate crab meat, fresh herbs, mixed with a lemony-olive-oil dressing, and a hint of heat. This is a quick, simple, delicious starter or light lunch I adapted from @nytcooking. 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 will be in...I’m waiting.

Crab and Corn Salad with Tomato
4 servings

Ingredients

4 large tomato slices, about ½ inch thick
a scant 1/4 cup extra virgin olive oil
½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)
1 cup (about 1/2 pound) crab meat (preferably fresh lump crab, but canned works as well)
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)
6 dashes Tabasco or other hot sauce
¼ teaspoon salt; 1/8 teaspoon black pepper or to taste

Preparation:

Brush the tomato slices with olive oil and sprinkle generously with salt and pepper.
Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from the cob.
In a small bowl, combine kernels, crab, 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.
Top each tomato steak with 1/4 of the relish and serve on a bed of lettuce.

Wine pairing: try a Sauvignon Blanc, a light Chablis, Spanish Verdejo or Albariño, or Italian Vermentino

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

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