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:

Bring a large pot of water to a boil. Blanch corn for 2 minutes. Cool, then remove kernels from the cob.
Blanch the snow peas for 30 seconds. Drain and rinse immediately in cold water; drain and pat dry.
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

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