Moving on to another delicious ramp recipe - figured I'd throw them in with some other beautiful produce coming out of the summer fields. The first beautiful corn and some multi-color cherry tomatoes. The whole thing was so bright and fresh. I would definitely make this again next season.
Warm Corn Salad with Bacon and Ramps
From Kitchen Konfidence blog
4 thick-cut slices bacon, chopped
4 ears corn, husks and silks removed
4 ramps, root ends trimmed, white and green parts separated
Kosher salt
¾ cup halved cherry tomatoes
2 tablespoons chopped parsley
Freshly ground black pepper
Fresh lime juice, optional
Add bacon to a large pan and cook over medium heat until just crispy, about 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While the bacon is cooking, cut the corn off the cob into a large bowl. Also, slice the white part of the ramps and chop up the greens; you should have a scant ½ cup chopped greens.
Add bacon to a large pan and cook over medium heat until just crispy, about 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While the bacon is cooking, cut the corn off the cob into a large bowl. Also, slice the white part of the ramps and chop up the greens; you should have a scant ½ cup chopped greens.
Drain off all but 2 tablespoons of fat from the pan. Return pan to medium-high heat, then add the corn, the white bulb part of the sliced ramps, and a few pinches of salt. Cook, stirring every 2 minutes, until the corn starts to turn golden brown (about 8 minutes total). Try not to move the corn around too much; let it cook undisturbed for 2 minutes, then stir.
Take the pan off the heat, then stir in chopped green leafy part of the ramps, tomatoes, reserved bacon, and chopped parsley. Season to taste with salt and pepper and sprinkle with lime juice, if desired. Serve warm or at room temperature.
Makes 4 servings
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