Chef and cookbook author Michael Symon’s base of operations is Cleveland where he’s from and where he’s owned many restaurants. But he also has roots in East Hampton, notably a house here and a stepson who owns Grindstone Coffee & Donuts in Sag Harbor. He volunteered this recipe, one of his favorites for summer, taking advantage of the local harvest, not just of corn but also of the big, succulent blackberries that have started showing up. He likes to serve the salad alongside roast or grilled chicken, or steaks or pork chops hot from the grill. (Consider it alongside last week’s pork chops by Katie Lee.) If you toss in some crumbled feta cheese, appropriate enough since Symon’s background is part Greek, or ricotta salata, nodding to Symon’s Sicilian heritage, you can serve the salad as a first course or even lunch.
Grilled Corn and Blackberry Salad
4 ears fresh corn, shucked
½ cup extra virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced or grated
2 jalapeños, seeded and minced
Zest and juice of 3 limes
6 scallions, trimmed and chopped
¾ cup chopped cilantro
1 ½ cups fresh blackberries
Light your grill or heat a grill pan or cast iron skillet on the stove. Brush the corn with 1 tablespoon of the olive oil and season with salt and pepper. Grill the corn, turning frequently, until nicely marked and cooked through. Remove from the grill and set aside.
In a large bowl combine the garlic, jalapeños and a generous pinch of salt. Add the lime zest and juice and whisk in the remaining olive oil. Add the scallions, cilantro and blackberries and fold together gently. Use a sharp knife to strip the kernels from the corn and add them to the bowl. Fold everything together, check seasoning and serve.
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