Tomatoes are acid-sweet. Corn is cream and sugar. Put them together, and the sharpness of the tomato is instantly tamed, and the bland sweetness of the corn takes on a high note. Corn gives tomato comfort; tomato lends corn its tang.
Use tomato as a replacement for the butter that is typically slathered over corn on the cob. Roasted Corn on the Cob With Cilantro Tomato "Butter" does just that. A paste of tomato, olive oil and herbs mixed into a bit of extra- virgin olive oil cuts the amount of saturated fat in the corn topping to a fraction of the traditional butter.
Corn and Tomato Chowder gives the homey comfort of corn chowder a start with a confetti of tomato and bell pepper. Corn Fritters With Tomato Salsa puts a Mexican spin on a country classic, and Shrimp and Corn Slaw cuts cooking time by simmering the corn and shrimp together before tossing them with their dressing.
The unusual combination of Pasta With Corn and Tomatoes may make pasta traditionalists look askance, but the mix of smoky bacon, garden-fresh corn and tomatoes, the piney scent of rosemary, and a hint of orange tying it all together is captivating. Taste this dish, and go from suspicion to bliss with the first bite.
Although all of these recipes are exciting, their main attraction is the exceptional quality of corn and tomatoes this time of year. Here are guidelines to help you choose and eat the best:
Tomatoes ripen somewhat after picking, but corn does not. In fact, the flavor and texture of corn suffer from the moment it is harvested to the moment it is cooked. During that time, which can be from several minutes to several days, the sugars in the corn turn to starch. The older the corn, the more starch it accumulates. That is why it is imperative to buy corn as fresh as possible and cook it with all possible haste.
Perfectly fresh corn should have kernels so plump they seem ready to burst. Any indentation or softness of the kernel indicates the corn is not sweet.
