The end of a beautiful summer in New England. The last day, to be exact. I was hanging on to every last summery bit of it anytime I thought of the very long, very cold winter we had.
Additionally, I have not been particularly looking forward to pumpkin spiced anything, but waking up this morning on the last official day of summer, with more coolness in the air than we have had, I felt ready for cider and a sweater.
Tonight we celebrated the close of summer with this very easy corn salad for dinner. Fresh local corn, cherry tomatoes and even a bit of basil are still readily available at several farm stands and farmers markets in Maine and New Hampshire. Combined with a little dressing, this makes a delicious transition to fall.
Speaking of farmer’s markets, have you been hitting them up this September? We were recently visiting Portland one sunny Saturday and went to my favorite market of all, the Portland Farmer’s Market in Deering Oaks Park.
Many people think of shopping at the farmer’s markets as a summer activity, but really, September and October are the best times in New England, with abundant amounts of gorgeous vegetables ready for the roasting pan or salad bowl.
I want to take them all home, but have to remind myself I only have so much time to cook and there’s only so much that the two of us can eat!
There’s even hard cider for your glass — who can resist? Portersfield Cider by David Buchanan.
Green Spark Farm has spectacular organic veggies. I love their farm stand too, in Cape Elizabeth.
I hope you will both hit up the farmer’s markets this week/weekend wherever you live, as well as make this salad for one last so long, see’ya next year nod to summer!
Big hugs to you,
This post was written in partnership with Kennebunkport Resort Collection, a group of luxury and boutique hotels and restaurants in Kennebunkport, Maine. While I was compensated for this story and photographs, it’s 100% my opinion, personality and eagerness to make you a better cook using Maine ingredients!
- 4 cups cooked fresh corn kernels, cooled (see note)
- 10 ounces cherry tomatoes, cut into quarters or eighths (depending on size)
- 12 to 15 large basil leaves, cut into thin ribbons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- A pinch of ground Ancho chile
- Place corn, tomatoes and basil in large mixing bowl.
- In a separate small bowl, blend together remaining ingredients. Pour over vegetables, toss lightly, taste for seasoning and serve. Done!
Drain, let cool, stand corn on wider end and carefully slice off kernels with a sharp knife. Depending on size of corn, you will need anywhere from 4 to 5 ears of corn.