So my sister asked me to think of a recipe that she could pair a wine with that really speaks to summer.
The answer came to me quite easily because here in the south nothing speaks to summer like corn and tomatoes. I don’t know if this is really a tradition of Southern origin but I have been told that it is. But I’ve given it a bit of sophistication as it travels to California.
In Virginia you would find this dish in its simplest form on the back of a flatbed truck after church on Sunday. It would be one of may dishes. Biscuits and ham. Egg salad. Sometimes even a jello mold if tradition is really taking the fore. But enough. The star of the show would be tomatos topped with a mound of sweet corn. But here is how I envision the recipe brought to California:
Shuck the corn and baste it with a little choice California Olive Oil
Grill the corn. Ideally over charcoal but gas is ok, until the kernels begin to char (that’s what brings the sweetness out.)
The tomatoes – leave them alone – if its summer and they’re good (which is the only time to make this dish) they will easily stand on their own two feet. Set them in the sun for a little while and then slice thickly.
Once the charred corn has cooled, cut it from the cob with a sharp knife into a deep bowl. Season the corn – go for it – salt, pepper, olive oil (good stuff) maybe a little finely chopped basil.
Mound the corn on the slices of tomato
Here’s what I would do to make the dish complete. Get some rustic fresh bread. Slice thickly and brush with olive oil and grill. Serve with the tomatoes and corn. Maybe add a fresh mozzarella to the mix
What more could you ask of summer – except a delicious wine pairing to come from my sister