Kick off a Labor Day cookout with sweet corn — 2 ways
We kiss August goodbye in just a couple of days. God love ya if you’re trying to cram in one last vacation before the kids head back to school. Been there and done that, and I don’t envy anyone negotiating holiday traffic on the Pennsylvania Turnpike.
And if you’re a stay-cationer? Many of us celebrate the three-day Labor Day weekend that marks the unofficial end to summer with a backyard barbecue or picnic.
If you’re the one throwing the party, you might consider simpler dishes that are short on prep and equally short on ingredients. Guests, conversely, because they’re tasked only with showing up with a shareable side, might opt for somethingthat’s a little more complicated.
Is there a seasonal ingredient that lends itself to both the simple and the complex? You bet.
Sweet corn not only is one of summer’s most versatile and beloved vegetables but also it is a favorite at Labor Day picnics. That’s because off the cob or on, it works in so many different dishes. Whether you’re planning a salad, side or hors d’oeuvres, corn figures in the picture: It’s readily available, doesn’t cost a fortune and is a colorful way to soak up the last of the summer sun.
We offer two corn-centric sides for your holiday cookout. One is an easy yet sophisticated corn salad that is studded with juicy cherry tomatoes and spicy jalapeno peppers. Manchego, a sharp Spanish cheese made from sheep’s milk, adds a nutty finish.
The other is a crunchy Indian chaat (savory snack) that doubles as a side dish when served in larger portions, but also could be divvied up, inside of lettuce leaves, as a summery appetizer. Grilled corn kernels are mixed with fresh herbs and toasted corn snacks, then tossed in a sweet-tarttomato-tamarind chutney.
It will take a little longer than the salad to prepare, and has twice the ingredients, but “it throws every addictive flavor and texture together,” say the editors of Food and Wine magazine.